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Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3] Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. [4] Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid.
Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 kilocalories) in a 100 g (3.5 oz) amount.
Onions contain sulfur compounds that are released when the skin is broken. When this gas mixes with the liquid in your tear ducts, it causes your eyes to water. Fresh onions have more sulfur ...
In chemistry, a sulfenic acid is an organosulfur compound and oxoacid with the general formula R−S−OH. It is the first member of the family of organosulfur oxoacids, which also include sulfinic acids (R−S (=O)OH) and sulfonic acids (R−S (=O)2OH), respectively. The base member of the sulfenic acid series with R = H is hydrogen thioperoxide.
Allium sativum is a perennial flowering plant that grows from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft). The leaf blade is flat, linear, solid, and approximately 1.25–2.5 cm (0.5–1.0 in) wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere.
Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. [ 2 ]
Alliinase. In enzymology, an alliin lyase (EC 4.4.1.4) is an enzyme that catalyzes the chemical reaction. Hence, this enzyme has one substrate, S -alkyl- L - cysteine S -oxide, and two products, alkyl sulfenate and 2-aminoacrylate. This enzyme belongs to the family of lyases, specifically the class of carbon-sulfur lyases.
Infobox references. syn-Propanethial S-oxide (or (Z)-propanethial S-oxide), a member of a class of organosulfur compounds known as thiocarbonyl S -oxides (formerly "sulfines"), [2] is a volatile liquid that acts as a lachrymatory agent (triggers tearing and stinging on contact with the eyes). The chemical is released from onions, Allium cepa ...