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Abstract
Allium species are an important source of natural flavourings for food and pharmaceutical preparations and have often been investigated in secondary metabolite studies. Tissue cultures of chive were initiated and subcultured for more than three years. Tissues producing organs and non-organogenetic tissues were examined for their structure and aroma compounds. The organ-generating ones developed root-like structures. Flavor production was investigated as sulfur volatile constituents and as amounts of enzymatically-produced pyruvic acid when tissues were crushed. Calli produced sulfur-containing flavor components, but less than fresh leaves. The main aroma component of fresh leaves was dipropyl disulfide, although asymmetric methyl and 1-propenyl disulfides were also present. The relative proportions of disulfides were modified in tissue cultures, with 1-propenyl disulfide being the main compound.
Published Version
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