Flavor makeup of onion, garlic revised.
Leeks, shallots, scallions, chives, onions, and garlic impart zest to many a bland dish. Scientists had thought that this zest, as well as the tears and bad breath these substances can cause, results in part from a variety of polysulfide and thiophene compounds. But those compounds may be only an artifact of the analysis of flavor components, says Eric Block, a chemist at the State University of New York at AI bany. Many of the gaseous substances released from cut garlic and onions break down at room temperature and higher, he points out in an upcoming letter to the JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. BlOCk has developed ways to analyze flavor components at temperatures close to 0[degrees]C. He finds that a different class of sulfur-based substances, called thiosulfinates, really provide the strong flavors.
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|Title Annotation:||thiosulfinates provide onion and garlic flavors|
|Article Type:||Brief Article|
|Date:||Feb 13, 1993|
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