Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic.

@article{Imai2006IdentificationOT,
  title={Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic.},
  author={Shinsuke Imai and Kaori Akita and Muneaki Tomotake and Hiroshi Sawada},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 3},
  pages={843-7}
}
By using a model reaction system representing blue-green discoloration that occurs when purees of onion (Allium cepa L.) and garlic (Allium sativum L.) are mixed, we isolated two pigment precursors (PPs) and a reddish-purple pigment (PUR-1) and determined their chemical structures. PPs were isolated from a heat-treated solution containing color developer (CD) and either l-valine or l-alanine, and their structures were determined as 2-(3,4-dimethylpyrrolyl)-3-methylbutanoic acid (PP-Val), and 2… CONTINUE READING
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