Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors

References

• Abe, K., Y. Hori, and T. Myoda. 2020. Volatile compounds of fresh and processed garlic. Experimental and Therapeutic Medicine 19 (2):1585–93. doi:10.3892/etm.2019.8394. PMID:32010343
   PubMed Web of Science ®Google Scholar
• Adler, B. B., and L. R. Beuchat. 2002. Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter as affected by storage temperature. Journal of Food Protection 65 (12):1976–80. doi: 10.4315/0362-028x-65.12.1976.
   PubMed Web of Science ®Google Scholar
• Agbana, Y. L., Y. Ni, M. Zhou, Q. Zhang, K. Kassegne, S. D. Karou, Y. Kuang, and Y. Zhu. 2020. Garlic-derived bioactive compound S-allylcysteine inhibits cancer progression through diverse molecular mechanisms. Nutrition Research 73:1–14. doi: 10.1016/j.nutres.2019.11.002.
   PubMed Web of Science ®Google Scholar
• Amagase, H. 2006. Clarifying the real bioactive constituents of garlic. The Journal of Nutrition 136 (3 Suppl):716S–25S. doi: 10.1093/jn/136.3.716S.
   PubMed Web of Science ®Google Scholar
• Ankri, S., and D. Mirelman. 1999. Antimicrobial properties of allicin from garlic. Microbes and Infection 1 (2):125–9. doi: 10.1016/s1286-4579(99)80003-3.
   PubMed Web of Science ®Google Scholar
• Arnault, I., J. P. Christidès, N. Mandon, T. Haffner, R. Kahane, and J. Auger. 2003. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. Journal of Chromatography. A 991 (1):69–75. doi: 10.1016/S0021-9673(03)00214-0.
   PubMed Web of Science ®Google Scholar
• Arzanlou, M., S. Bohlooli, and M. Ranjbar. 2015. Purification of allicin from garlic extract using semi-preparative high performance liquid chromatography. Jundishapur Journal Nature Pharmaceutical Products 10 (2):e17424. doi: 10.17795/jjnpp-17424.
   Google Scholar
• Arzanlou, M, and S. Bohlooli. 2010. Introducing of green garlic plant as a new source of allicin. Food Chemistry 120 (1):179–83. doi:10.1016/j.foodchem.2009.10.004.
   Web of Science ®Google Scholar
• Ayseli, M. T., and Y. İ. Ayseli. 2016. Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods. Trends in Food Science & Technology 48:69–77. doi: 10.1016/j.tifs.2015.11.005.
   Web of Science ®Google Scholar
• Baby, K. C., and T. V. Ranganathan. 2016. Effect of enzyme pre-treatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids. Biocatalysis and Agricultural Biotechnology 7:95–101. doi: 10.1016/j.bcab.2016.05.010.
   Web of Science ®Google Scholar
• Bacon, J. R., G. K. Moates, A. Ng, M. J. C. Rhodes, A. C. Smith, and K. W. Waldron. 1999. Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa). Food Chemistry 64 (2):257–61. doi: 10.1016/S0308-8146(98)00156-3.
   Web of Science ®Google Scholar
• Bae, H., G. Jayaprakasha, J. Jifon, and B. S. Patil. 2012. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars. Food Chemistry 134 (4):1912–8. doi: 10.1016/j.foodchem.2012.03.108.
   PubMed Web of Science ®Google Scholar
• Baines, D., and R. Seal. 2012. Natural food additives, ingredients and flavourings.Cambridge: Woodhead Publishing.
   Google Scholar
• Barbero, G., A. Liazid, M. Palma, and C. Barroso. 2008. Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta 75 (5):1332–7. doi: 10.1016/j.talanta.2008.01.046.
   PubMed Web of Science ®Google Scholar
• Barbero, G. F., M. Palma, and C. G. Barroso. 2006. Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection. Analytica Chimica Acta 578 (2):227–33. doi: 10.1016/j.aca.2006.06.074.
   PubMed Web of Science ®Google Scholar
• Barbero, G. F., J. M. G. Molinillo, R. M. Varela, M. Palma, F. A. Macías, and C. G. Barroso. 2010. Application of Hansch’s Model to capsaicinoids and capsinoids: A study using the quantitative structure − activity relationship. A novel method for the synthesis of capsinoids. Journal of Agricultural and Food Chemistry 58 (6):3342–9. doi: 10.1021/jf9035029.
   PubMed Web of Science ®Google Scholar
• Barbero, G. F., A. G. Ruiz, A. Liazid, M. Palma, J. C. Vera, and C. G. Barroso. 2014. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chemistry 153:200–6. doi: 10.1016/j.foodchem.2013.12.068.
   PubMed Web of Science ®Google Scholar
• Block, E. 1992. The organosulfur chemistry of the genus Allium–implications for the organic chemistry of sulfur. Angewandte Chemie International Edition in English 31 (9):1135–78. doi: 10.1002/anie.199211351.
   Web of Science ®Google Scholar
• Block, E., D. Putman, and S. H. Zhao. 1992. Allium chemistry: GC-MS analysis of thiosulfinates and related compounds from onion, leek, scallion, shallot, chive, and Chinese chive. Journal of Agricultural and Food Chemistry 40 (12):2431–8. doi: 10.1021/jf00024a018.
   Web of Science ®Google Scholar
• Bloem, E., S. Haneklaus, and E. Schnug. 2010. Influence of fertilizer practices on S-containing metabolites in garlic (Allium sativum L.) under field conditions. Journal of Agricultural and Food Chemistry 58 (19):10690–6. doi: 10.1021/jf102009j.
   PubMed Web of Science ®Google Scholar
• Bloem, E., S. Haneklaus, and E. Schnug. 2011. Storage life of field-grown garlic bulbs (Allium sativum L.) as influenced by nitrogen and sulfur fertilization. Journal of Agricultural and Food Chemistry 59 (9):4442–7. doi: 10.1021/jf104815f.
   PubMed Web of Science ®Google Scholar
• Bocchini, P., C. Andalò, R. Pozzi, G. C. Galletti, and A. Antonelli. 2001. Determination of diallyl thiosulfinate (allicin) in garlic (Allium sativum L.) by high-performance liquid chromatography with a post-column photochemical reactor. Analytica Chimica Acta 441 (1):37–43. doi: 10.1016/S0003-2670(01)01104-7.
   Web of Science ®Google Scholar
• Boelens, M., P. Valois, H. Wobben, and A. Gen. 1971. Volatile flavor compounds from onion. Journal of Agricultural and Food Chemistry 19 (5):984–91.
   Web of Science ®Google Scholar
• Boonkird, S., C. Phisalaphong, and M. Phisalaphong. 2008. Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale. Ultrasonics Sonochemistry 15 (6):1075–9. doi: 10.1016/j.ultsonch.2008.04.010.
   PubMed Web of Science ®Google Scholar
• Borlinghaus, J., F. Albrecht, M. C. Gruhlke, I. D. Nwachukwu, and A. J. Slusarenko. 2014. Allicin: Chemistry and biological properties. Molecules 19 (8):12591–618. doi: 10.3390/molecules190812591.
   PubMed Web of Science ®Google Scholar
• Brewster, E. 2020. Flavors of change: Taste trends evolve in pandemic’s wake. Food Technology 74 (10).
   Web of Science ®Google Scholar
• Calvey, E. M., J. A. G. Roach, and E. Block. 1994. Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin. Journal of Chromatographic Science 32 (3):93–6. doi: 10.1093/chromsci/32.3.93.
   PubMed Web of Science ®Google Scholar
• Cañizares, P., I. Gracia, L. A. Gómez, A. García, C. M. de Argila, D. Boixeda, and L. de Rafael. 2004. Thermal degradation of allicin in garlic extracts and its implication on the inhibition of the in-vitro growth of Helicobacter pylori. Biotechnology Progress 20 (1):32–7. doi: 10.1021/bp034135v.
   PubMed Web of Science ®Google Scholar
• Chen, L., and Y.-H. Kang. 2013. Anti-inflammatory and antioxidant activities of red pepper (Capsicum annuum L.) stalk extracts: Comparison of pericarp and placenta extracts. Journal of Functional Foods 5 (4):1724–31. doi: 10.1016/j.jff.2013.07.018.
   Web of Science ®Google Scholar
• Chen, Z., M. Xu, C. Wang, H. Zhou, L. Fan, and X. Huang. 2017. Thermolysis kinetics and thermal degradation compounds of alliin. Food Chemistry 223:25–30. doi: 10.1016/j.foodchem.2016.12.011.
   PubMed Web of Science ®Google Scholar
• Chhabria, S., and K. Desai. 2018. Purification and characterisation of alliinase produced by Cupriavidus necator and its application for generation of cytotoxic agent: Allicin. Saudi Journal of Biological Sciences 25 (7):1429–38. doi: 10.1016/j.sjbs.2016.01.003.
   PubMed Web of Science ®Google Scholar
• Chin, H.-W., and R. C. Lindsay. 1994. Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide. Food Chemistry 49 (4):387–92. doi: 10.1016/0308-8146(94)90009-4.
   Web of Science ®Google Scholar
• Chinn, M. S., R. R. Sharma-Shivappa, and J. L. Cotter. 2011. Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food and Bioproducts Processing 89 (4):340–5. doi: 10.1016/j.fbp.2010.08.003.
   Google Scholar
• Choe, E., and D. B. Min. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5 (4):169–86. doi: 10.1111/j.1541-4337.2006.00009.x.
   Web of Science ®Google Scholar
• Choi, S. M., D. J. Lee, J. Y. Kim, and S. T. Lim. 2017. Volatile composition and sensory characteristics of onion powders prepared by convective drying. Food Chemistry 231:386–92. doi: 10.1016/j.foodchem.2017.03.129.
   PubMed Web of Science ®Google Scholar
• Chong, K., M. Zamora, D. Tilakawardane, N. Buckley, J. Rego, and Y. V. 2015. Investigation of allicin stability in aqueous garlic extract by high performance liquid chromatography method. Journal of Scientific Research and Reports 4 (7):590–8. doi: 10.9734/JSRR/2015/14301.
   Google Scholar
• Chu, Y.-L., C.-T. Ho, J.-G. Chung, R. Rajasekaran, and L.-Y. Sheen. 2012. Allicin induces p53-mediated autophagy in Hep G2 human liver cancer cells. Journal of Agricultural and Food Chemistry 60 (34):8363–71. doi: 10.1021/jf301298y.
   PubMed Web of Science ®Google Scholar
• Chuichulcherm, S., S. Prommakort, P. Srinophakun, and A. Thanapimmetha. 2013. Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design. Industrial Crops and Products 44:473–9. doi: 10.1016/j.indcrop.2012.10.007.
   Web of Science ®Google Scholar
• Cisneros-Pineda, O., L. W. Torres-Tapia, L. C. Gutierrez-Pacheco, F. Contreras-Martin, T. Gonzalez-Estrada, and S. R. Peraza-Sanchez. 2007. Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan. Mexico. Food Chemistry 104 (4):1755–60. doi: 10.1016/j.foodchem.2006.10.076.
   Web of Science ®Google Scholar
• Collins, M. D., L. M. Wasmund, and P. W. Bosland. 1995. Improved method for quantifying capsaicinoids in Capscium using high performance liquid-chromatography. HortScience 30 (1):137–9. doi: 10.21273/HORTSCI.30.1.137.
   Web of Science ®Google Scholar
• De Aguiar, A. C., L. P. Sales, J. P. Coutinho, G. F. Barbero, H. T. Godoy, and J. Martinez. 2013. Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content. The Journal of Supercritical Fluids 81:210–6. doi: 10.1016/j.supflu.2013.05.008.
   Web of Science ®Google Scholar
• Del, V., Mena, J. C. and Budinich M. 2008. Extraction of garlic with supercritical CO2 and conventional organic solvents. Brazilian Journal of Chemical Engineering 25 (3):532–42.
   Web of Science ®Google Scholar
• Dethier, B., M. Laloux, E. Hanon, K. Nott, S. Heuskin, and J.-P. Wathelet. 2012. Analysis of the diastereoisomers of alliin by HPLC. Talanta 101:447–52. doi: 10.1016/j.talanta.2012.09.058.
   PubMed Web of Science ®Google Scholar
• Dhumal, K., S. Datir, and R. Pandey. 2007. Assessment of bulb pungency level in different Indian cultivars of onion (Allium cepa L.). Food Chemistry 100 (4):1328–30. doi: 10.1016/j.foodchem.2005.11.044.
   Web of Science ®Google Scholar
• Dias, A. L. B., C. S. A. Sergio, P. Santos, G. F. Barbero, C. A. Rezende, and J. Martinez. 2016. Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moca pepper (Capsicum baccatum L. var. pendulum). Ultrasonics Sonochemistry 31:284–94. doi: 10.1016/j.ultsonch.2016.01.013.
   PubMed Web of Science ®Google Scholar
• Dong, X. R., X. Li, L. Ding, F. Z. Cui, Z. J. Tang, and Z. H. Liu. 2014. Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent. Lwt - Food Science and Technology 59 (1):396–402. doi: 10.1016/j.lwt.2014.04.051.
   Web of Science ®Google Scholar
• Dron, A., D. E. Guyeru, D. A. Gage, and C. T. Lira. 1997. Yield and quality of onion flavor oil obtained by supercritical fluid extraction and other methods. Journal of Food Process Engineering 20 (2):107–24. doi: 10.1111/j.1745-4530.1997.tb00414.x.
   Web of Science ®Google Scholar
• Egen-Schwind, C., R. Eckard, and F. Kemper. 1992. Metabolism of garlic constituents in the isolated perfused rat liver. Planta Medica 58 (4):301–5. doi: 10.1055/s-2006-961471.
   PubMed Web of Science ®Google Scholar
• Fabela-Morón, M. F., J. C. Cuevas-Bernardino, T. Ayora-Talavera, and N. Pacheco. 2020. Trends in capsaicinoids extraction from habanero chili pepper (Capsicum chinense Jacq.): Recent advanced techniques. Food Reviews International 36 (2):105–34. doi: 10.1080/87559129.2019.1630635.
   Web of Science ®Google Scholar
• Freeman, G, and R. Whenham. 1975. A survey of volatile components of some Allium species in terms of S‐alk (en) yl‐L‐cysteine sulphoxides present as flavour precursors. Journal of the Science of Food and Agriculture 26 (12):1869–86.
   Web of Science ®Google Scholar
• Fujisawa, H., K. Suma, K. Origuchi, H. Kumagai, T. Seki, and T. Ariga. 2008. Biological and chemical stability of garlic-derived allicin. Journal of Agricultural and Food Chemistry 56 (11):4229–35. doi: 10.1021/jf8000907.
   PubMed Web of Science ®Google Scholar
• Gahungu, A., E. Ruganintwali, K. Eric, X. Zhang, and D. Mukunzi. 2011. Volatile compounds and Capsaicinoid content of fresh hot peppers (Capsicum Chinense) scotch bonnet variety at red stage. Advance Journal of Food Science and Technology 3:211–8.
   Google Scholar
• Galetto, W, and A. Bednarczyk. 1975. Relative flavor contribution of individual volatile components of the oil of onion (Allium cepa). Journal of Food Science 40 (6):1165–7.
   Web of Science ®Google Scholar
• Garcés-Claver, A., R. Gil-Ortega, A. Álvarez-Fernández, and M. S. Arnedo-Andrés. 2007. Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L. Journal of Agricultural and Food Chemistry 55 (17):6951–7. doi: 10.1021/jf070951x.
   PubMed Web of Science ®Google Scholar
• Gîtin, L., R. Dinică, C. Neagu, and L. Dumitrascu. 2014. Sulfur compounds identification and quantification from Allium spp. fresh leaves. Journal of Food and Drug Analysis 22 (4):425–30. doi: 10.1016/j.jfda.2014.04.002.
   PubMed Web of Science ®Google Scholar
• Griffiths, G.,. L. Trueman, T. Crowther, B. Thomas, and B. Smith. 2002. Onions-a global benefit to health. Phytotherapy Research: PTR 16 (7):603–15. doi: 10.1002/ptr.1222.
   PubMed Web of Science ®Google Scholar
• Ha, J., K.-J. Han, K.-J. Kim, and S.-W. Jeong. 2008. Gas chromatographic analysis of capsaicin in Gochujang. Journal of AOAC International 91 (2):387–91. doi: 10.1093/jaoac/91.2.387.
   PubMed Web of Science ®Google Scholar
• Hakamata, W., R. Koyama, M. Tanida, T. Haga, T. Hirano, M. Akao, H. Kumagai, and T. Nishio. 2015. A simple synthesis of alliin and allo-alliin: X-ray diffraction analysis and determination of their absolute configurations. Journal of Agricultural and Food Chemistry 63 (50):10778–84. doi: 10.1021/acs.jafc.5b05501.
   PubMed Web of Science ®Google Scholar
• Han, J., L. Lawson, G. Han, and P. Han. 1995. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Analytical Biochemistry 225 (1):157–60. doi: 10.1006/abio.1995.1124.
   PubMed Web of Science ®Google Scholar
• Harris, J., S. Cottrell, S. Plummer, and D. Lloyd. 2001. Antimicrobial properties of Allium sativum (garlic). Applied Microbiology and Biotechnology 57 (3):282–6. doi: 10.1007/s002530100722.
   PubMed Web of Science ®Google Scholar
• Hayashi, T., K. Sano, and C. Ohsumi. 1993. Gas-chromatographic analysis of alliin in the callus tissues of Allium-sativum. Bioscience Biotechnology and Biochemistry 57 (1):162–3. doi: 10.1271/bbb.57.162.
   PubMed Web of Science ®Google Scholar
• Hayman, M., and P. C. Kam. 2008. Capsaicin: A review of its pharmacology and clinical applications. Current Anaesthesia & Critical Care 19 (5-6):338–43. doi: 10.1016/j.cacc.2008.07.003.
   Google Scholar
• Horie, H., and K-i Yamashita. 2006. Non-derivatized analysis of methiin and alliin in vegetables by capillary electrophoresis. Journal of Chromatography A 1132 (1-2):337–9. doi: 10.1016/j.chroma.2006.09.018.
   PubMed Web of Science ®Google Scholar
• Horníčková, J., R. Kubec, K. Cejpek, J. Velíšek, J. Ovesna, and H. Stavělíková. 2010. Profiles of S-alk (en) ylcysteine sulfoxides in various garlic genotypes. Czech Journal Food Sciences 28 (4):298–308.
   Web of Science ®Google Scholar
• Huang, W.-B., C.-Y. Du, J.-A. Jiang, and Y.-F. Ji. 2013. Concurrent synthesis of vanillin and isovanillin. Research on Chemical Intermediates 39 (6):2849–56. doi: 10.1007/s11164-012-0804-6.
   Web of Science ®Google Scholar
• Hughes, J., A. Tregova, A. Tomsett, M. Jones, R. Cosstick, and H. Collin. 2005. Synthesis of the flavour precursor, alliin, in garlic tissue cultures. Phytochemistry 66 (2):187–94. doi: 10.1016/j.phytochem.2004.11.009.
   PubMed Web of Science ®Google Scholar
• Ianni, F., M. Marinozzi, S. Scorzoni, R. Sardella, and B. Natalini. 2016. Quantitative evaluation of the pyruvic acid content in onion samples with a fully validated high-performance liquid chromatography method. International Journal of Food Properties 19 (4):752–9. doi: 10.1080/10942912.2015.1042589.
   Web of Science ®Google Scholar
• Iberl, B., G. Winkler, B. Müller, and K. Knobloch. 1990. Quantitative determination of allicin and alliin from garlic by HPLC*. Planta Medica 56 (3):320–6. doi: 10.1055/s-2006-960969.
   PubMed Web of Science ®Google Scholar
• Ichikawa, M., N. Ide, and K. Ono. 2006. Changes in organosulfur compounds in garlic cloves during storage. Journal of Agricultural and Food Chemistry 54 (13):4849–54. doi: 10.1021/jf060083o.
   PubMed Web of Science ®Google Scholar
• Ichikawa, M., N. Ide, J. Yoshida, H. Yamaguchi, and K. Ono. 2006. Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 54 (5):1535–40. doi: 10.1021/jf051742k.
   PubMed Web of Science ®Google Scholar
• Iciek, M., I. Kwiecień, and L. Włodek. 2009. Biological properties of garlic and garlic-derived organosulfur compounds . Environmental and Molecular Mutagenesis 50 (3):247–65. doi: 10.1002/em.20474.
   PubMed Web of Science ®Google Scholar
• Ilić, D. P., V. D. Nikolić, L. B. Nikolić, M. Z. Stanković, L. P. Stanojević, and M. D. Cakić. 2011. Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity. Facta Universitatis-Series: Physics, Chemistry and Technology 9 (1):9–20. doi: 10.2298/FUPCT1101009I.
   Google Scholar
• Imai, S., N. Tsuge, M. Tomotake, Y. Nagatome, H. Sawada, T. Nagata, and H. Kumagai. 2002. Plant biochemistry: an onion enzyme that makes the eyes water. Nature 419 (6908):685. doi: 10.1038/419685a.
   PubMedGoogle Scholar
• Intelligence, M. 2019. Food flavor market - growth, trends, and forecast (2020-2025).
   Google Scholar
• Jayathilaka, L., S. Gupta, J.-S. Huang, J. Lee, and B.-S. Lee. 2014. Preparation of (+)-trans-isoalliin and its isomers by chemical synthesis and RP-HPLC resolution. J Biomol Tech 25 (3):67–76. doi: 10.7171/jbt.14-2502-002.
   PubMedGoogle Scholar
• Jayathilaka, L., S. Gupta, J.-S. Huang, J. Lee, and B.-S. Lee. 2015. Synthesis of diastereomers of alliin, selenoalliin, and isoalliin. Current Organic Chemistry 19 (14):1428–1435. doi: 10.2174/1385272819666150529203946.
   Web of Science ®Google Scholar
• Jiang, X-m, Y-m Lu, C-p Tan, Y. Liang, and B. Cui. 2014. Combination of aqueous two-phase extraction and cation-exchange chromatography: New strategies for separation and purification of alliin from garlic powder. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 957:60–67. doi: 10.1016/j.jchromb.2014.02.037.
   PubMed Web of Science ®Google Scholar
• Jones, M. G., J. Hughes, A. Tregova, J. Milne, A. B. Tomsett, and H. A. Collin. 2004. Biosynthesis of the flavour precursors of onion and garlic. Journal of Experimental Botany 55 (404):1903–1918. doi: 10.1093/jxb/erh138.
   PubMed Web of Science ®Google Scholar
• Kaga, H., M. Miura, and K. Orito. 1989. A facile procedure for synthesis of capsaicin. The Journal of Organic Chemistry 54 (14):3477–3478. doi: 10.1021/jo00275a040.
   Web of Science ®Google Scholar
• Kimbaris, A. C., N. G. Siatis, D. J. Daferera, P. A. Tarantilis, C. S. Pappas, and M. G. Polissiou. 2006. Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum). Ultrasonics Sonochemistry 13 (1):54–60. doi: 10.1016/j.ultsonch.2004.12.003.
   PubMed Web of Science ®Google Scholar
• Koch, H. P., and L. D. Lawson. 1996. Garlic: the science and therapeutic application of Allium sativum L. and related species. Baltimore, MD: Williams & Wilkins.
   Google Scholar
• Krest, I., J. Glodek, and M. Keusgen. 2000. Cysteine sulfoxides and alliinase activity of some Allium species. Journal of Agricultural and Food Chemistry 48 (8):3753–3760. doi: 10.1021/jf990521+.
   PubMed Web of Science ®Google Scholar
• Kubec, R., S. Kim, D. M. McKeon, and R. A. Musah. 2002. Isolation of S-n-butylcysteine sulfoxide and six n-butyl-containing thiosulfinates from Allium siculum. Journal of Natural Products 65 (7):960–4. doi:10.1021/np020064i. PMID:12141853
   PubMed Web of Science ®Google Scholar
• Kubec, R., V. Drhová, and J. Velíšek. 1998. Thermal degradation of S-methylcysteine and its sulfoxide important flavor precursors of Brassica and Allium vegetables. Journal of Agricultural and Food Chemistry 46 (10):4334–4340. doi: 10.1021/jf980379x.
   Web of Science ®Google Scholar
• Kubec, R., V. Drhová, and J. Velíšek. 1999. Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide aroma precursors of Allium vegetables. Journal of Agricultural and Food Chemistry 47 (3):1132–1138. doi: 10.1021/jf980974z.
   PubMed Web of Science ®Google Scholar
• Kubec, R., J. Velíšek, M. Doležal, and V. Kubelka. 1997. Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin. Journal of Agricultural and Food Chemistry 45 (9):3580–3585. doi: 10.1021/jf970071q.
   Web of Science ®Google Scholar
• Lanciotti, R., A. Gianotti, F. Patrignani, N. Belletti, M. Guerzoni, and F. Gardini. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in Food Science & Technology 15 (3-4):201–208. doi: 10.1016/j.tifs.2003.10.004.
   Web of Science ®Google Scholar
• Lanzotti, V. 2006. The analysis of onion and garlic. Journal of Chromatography. A 1112 (1-2):3–22. doi: 10.1016/j.chroma.2005.12.016.
   PubMed Web of Science ®Google Scholar
• Lanzotti, V., F. Scala, and G. Bonanomi. 2014. Compounds from Allium species with cytotoxic and antimicrobial activity. Phytochemistry Reviews 13 (4):769–791. doi: 10.1007/s11101-014-9366-0.
   Web of Science ®Google Scholar
• Lawson, L. 1996. The composition and chemistry of garlic cloves and processed garlic. In Garlic: The science and therapeutic applications of Allium sativum L. and related species. Baltimore, MD: Williams & Wilkins, 37–109.
   Google Scholar
• Lawson, L. D., and B. G. Hughes. 1992. Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Medica 58 (04):345–350. doi: 10.1055/s-2006-961482.
   PubMedGoogle Scholar
• Lawson, L. D., and Z. J. Wang. 2001. Low allicin release from garlic supplements: A major problem due to the sensitivities of alliinase activity. Journal of Agricultural and Food Chemistry 49 (5):2592–2599. doi: 10.1021/jf001287m.
   PubMed Web of Science ®Google Scholar
• Lawson, L. D., S. G. Wood, and B. G. Hughes. 1991. HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates. Planta Medica 57 (3):263–270. doi: 10.1055/s-2006-960087.
   PubMed Web of Science ®Google Scholar
• Ledl, F. 1975. [Analysis of a synthetic onion aroma (author's transl)]. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung 157 (1):28–33. doi:10.1007/BF01785725. PMID:1224790
   PubMedGoogle Scholar
• Lee, S., M. Yoo, S. Kim, and D. Shin. 2014. Identification and quantification of S-allyl-L-cysteine in heated garlic juice by HPLC with ultraviolet and mass spectrometry detection. Lwt - Food Science and Technology 57 (2):516–521. doi: 10.1016/j.lwt.2014.02.002.
   Web of Science ®Google Scholar
• Lee, S.-N., N.-S. Kim, and D.-S. Lee. 2003. Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry. Analytical and Bioanalytical Chemistry 377 (4):749–756. doi: 10.1007/s00216-003-2163-z.
   PubMed Web of Science ®Google Scholar
• Li, F., Q. Li, S. Wu, and Z. Tan. 2017. Salting-out extraction of allicin from garlic (Allium sativum L.) based on ethanol/ammonium sulfate in laboratory and pilot scale. Food Chemistry 217:91–7. doi:10.1016/j.foodchem.2016.08.092. PMID:27664612
   PubMed Web of Science ®Google Scholar
• Li, Y., S.-Y. Xu, and D.-W. Sun. 2007. Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation. Journal of Food Engineering 83 (1):76–83. doi: 10.1016/j.jfoodeng.2007.02.057.
   Web of Science ®Google Scholar
• Liang, G., X. Qiao, Y. Bi, B. Zou, and Z. Zheng. 2012. Studies on purification of allicin by molecular distillation. Journal of the Science of Food and Agriculture 92 (7):1475–8. doi:10.1002/jsfa.4729. PMID:22228257
   PubMed Web of Science ®Google Scholar
• Luo, X.-J., J. Peng, and Y.-J. Li. 2011. Recent advances in the study on capsaicinoids and capsinoids. European Journal of Pharmacology 650 (1):1–7. doi: 10.1016/j.ejphar.2010.09.074.
   PubMed Web of Science ®Google Scholar
• Martins, N., S. Petropoulos, and I. C. Ferreira. 2016. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review . Food Chemistry 211:41–50. doi: 10.1016/j.foodchem.2016.05.029.
   PubMed Web of Science ®Google Scholar
• Mazida, M.,. M. Salleh, and H. Osman. 2005. Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME). Journal of Food Composition and Analysis 18 (5):427–437. doi: 10.1016/j.jfca.2004.02.001.
   Web of Science ®Google Scholar
• Miron, T., A. Rabinkov, D. Mirelman, L. Weiner, and M. Wilchek. 1998. A spectrophotometric assay for allicin and alliinase (Alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates. Analytical Biochemistry 265 (2):317–325. doi: 10.1006/abio.1998.2924.
   PubMed Web of Science ®Google Scholar
• Molina-Calle, M.,. F. Priego-Capote, and M. D. L. de Castro. 2017. Headspace − GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating. LWT 80:98–105. doi: 10.1016/j.lwt.2017.02.010.
   Web of Science ®Google Scholar
• Moses, C., B. Garcia-Bloj, A. R. Harvey, and P. Blancafort. 2018. Hallmarks of cancer: The CRISPR generation. European Journal of Cancer (Oxford, England: 1990) 93:10–18. doi: 10.1016/j.ejca.2018.01.002.
   PubMed Web of Science ®Google Scholar
• Murray, M. T., Pizzomo, J, and Murray, M. 2012. Allium sativum. In Natural medicine, Kenmore, WA: Churchill Livingstone.
   Google Scholar
• Musfiroh, I., M. Mutakin, T. Angelina, and M. Muchtaridi. 2013. Capsaicin level of various capsicum fruits. International Journal of Pharmacy and Pharmaceutical Sciences 5 (1):248–251.
   Google Scholar
• Namyslo, J. C., and C. Stanitzek. 2006. A palladium-catalyzed synthesis of isoalliin, the main cysteine sulfoxide in onions (Allium cepa). Synthesis 2006 (20):3367–3369. doi: 10.1055/s-2006-950216.
   Google Scholar
• Narasimha Prasad, B. C., H. B. Gururaj, V. Kumar, P. Giridhar, R. Parimalan, A. Sharma, and G. A. Ravishankar. 2006. Influence of 8-methyl-nonenoic acid on capsaicin biosynthesis in in-vivo and in-vitro cell cultures of Capsicum spp. Journal of Agricultural and Food Chemistry 54 (5):1854–1859. doi: 10.1021/jf052085z.
   PubMed Web of Science ®Google Scholar
• Nasim, S., Mujib, A. Rashmi, K. Samar, F. Junaid, and A. Mahmooduzzafar. 2009. Improved alliin yield in somatic embryos of Allium sativum L.(cv. Yamuna safed) as analyzed by HPTLC. Acta Biologica Hungarica 60 (4):441–454. doi: 10.1556/ABiol.60.2009.4.10.
   PubMed Web of Science ®Google Scholar
• Nikolić, V. D., D. P. Ilić, L. B. Nikolić, M. Z. Stanković, L. P. Stanojević, I. M. Savić, and I. M. Savić. 2012. The synthesis and structure characterization of deoxyalliin and alliin. Advanced Technologies 1:38–46.
   Google Scholar
• Olayanju, J. B. 2019. Top trends driving change in the food industry. Forbes.
   Google Scholar
• Othman, Z. A. A., Y. B. H. Ahmed, M. A. Habila, and A. A. Ghafar. 2011. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules 16 (10):8919–8929. doi: 10.3390/molecules16108919.
   PubMed Web of Science ®Google Scholar
• Piletti, R., M. Zanetti, G. Jung, J. M. M. de Mello, F. Dalcanton, C. Soares, H. G. Riella, and M. A. Fiori. 2019. Microencapsulation of garlic oil by β‑cyclodextrin as a thermal protection method for antibacterial action. Materials Science & Engineering. C, Materials for Biological Applications 94:139–149. doi: 10.1016/j.msec.2018.09.037.
   PubMed Web of Science ®Google Scholar
• Prati, P.,. C. M. Henrique, A. S. d Souza, V. S. N. d Silva, and M. T. B. Pacheco. 2014. Evaluation of allicin stability in processed garlic of different cultivars. Food Science and Technology (Campinas) 34 (3):623–628. doi: 10.1590/1678-457x.6397.
   Google Scholar
• Rahman, K., and G. M. Lowe. 2006. Garlic and cardiovascular disease: a critical review. The Journal of Nutrition 136 (3 Suppl):736S–740S. doi:https://doi.org/10.1093/jn/136.3.v. doi: 10.1093/jn/136.3.736S.
   PubMed Web of Science ®Google Scholar
• Randle, W., and J. Lancaster. 2002. 14 sulphur compounds in alliums in relation to flavour quality. In Allium crop science: Recent advances, ed. H. D. Rabinowitch. Wallingford: Centre for Agriculture and Bioscience International, 329.
   Google Scholar
• Randle, W., J. Lancaster, M. Shaw, K. Sutton, R. Hay, and M. Bussard. 1995. Quantifying onion flavor compounds responding to sulfur fertility-sulfur increases levels of alk (en) yl cysteine sulfoxides and biosynthetic intermediates. Journal of the American Society for Horticultural Science 120 (6):1075–1081. doi: 10.21273/JASHS.120.6.1075.
   Web of Science ®Google Scholar
• Resemann, J., B. Maier, and R. Carle. 2004. Investigations on the conversion of onion aroma precursors S-alk(en)yl-L-cysteine sulphoxides in onion juice production. Journal of the Science of Food and Agriculture 84 (14):1945–1950. doi: 10.1002/jsfa.1812.
   Web of Science ®Google Scholar
• Reuter, H. 1995. Allium sativum and allium ursinum: Part 2 pharmacology and medicinal application. Phytomedicine : international Journal of Phytotherapy and Phytopharmacology 2 (1):73–91. doi:http://doi.org/10.1016/S0944-7113. (11)80052-8 doi: 10.1016/S0944-7113(11)80052-8.
   PubMed Web of Science ®Google Scholar
• Reyes-Escogido, M. D., E. G. Gonzalez-Mondragon, and E. Vazquez-Tzompantzi. 2011. Chemical and pharmacological aspects of capsaicin. Molecules (Basel, Switzerland) 16 (2):1253–1270. doi: 10.3390/molecules16021253.
   PubMed Web of Science ®Google Scholar
• Rybak, M. E., E. M. Calvey, and J. M. Harnly. 2004. Quantitative determination of allicin in garlic: supercritical fluid extraction and standard addition of alliin. Journal of Agricultural and Food Chemistry 52 (4):682–7. doi:10.1021/jf034853x. PMID:14969516
   PubMed Web of Science ®Google Scholar
• Sabiu, S.,. M. Madende, A. A. A.-N, R. A. Aladodo, I. O. Nurain, and J. B. Ahmad. 2019. The Genus Allium (Amaryllidaceae: Alloideae): Features, phytoconstituents, and mechanisms of antidiabetic potential of Allium cepa and Allium sativum. In Bioactive food as dietary interventions for diabetes, 137–54. London: Academic Press.
   Google Scholar
• Salgado-Roman, M., E. Botello-Alvarez, R. Rico-Martinez, H. Jimenez-Islas, M. Cardenas-Manriquez, and J. L. Navarrete-Bolanos. 2008. Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits. Journal of Agricultural and Food Chemistry 56 (21):10012–10018. doi: 10.1021/jf801823m.
   PubMed Web of Science ®Google Scholar
• Salina, H. F., A. R. Shima, M. Masniza, and H. N. Faeizah. 2013. Enzyme assisted aqueous extraction and phenolic antioxidants of onion oil. International Journal of Environmental Science and Technology 2:949–955.
   Google Scholar
• Santamaria, R. I., M. D. Reyes-Duarte, E. Barzana, D. Fernando, F. M. Gama, M. Mota, and A. Lopez-Munguia. 2000. Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. Journal of Agricultural and Food Chemistry 48 (7):3063–3067. doi: 10.1021/jf991242p.
   PubMed Web of Science ®Google Scholar
• Santos, P., A. C. Aguiar, G. F. Barbero, C. A. Rezende, and J. Martinez. 2015. Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. Ultrasonics Sonochemistry 22:78–88. doi: 10.1016/j.ultsonch.2014.05.001.
   PubMed Web of Science ®Google Scholar
• Satyal, P., J. D. Craft, N. S. Dosoky, and W. N. Setzer. 2017. The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale). Foods 6 (8):63.
   PubMed Web of Science ®Google Scholar
• Schweiggert, U., A. Schieber, and R. Carle. 2006. Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.). Innovative Food Science & Emerging Technologies 7 (3):217–224. doi: 10.1016/j.ifset.2006.03.003.
   Web of Science ®Google Scholar
• Shin, Y. G., and H. Matsuura. 2000. Determination of alliin in rat plasma by liquid chromatography-electrospray ionization mass spectrometry. Journal of Liquid Chromatography & Related Technologies 23 (9):1331–8. doi:10.1081/JLC-100100417.
   Web of Science ®Google Scholar
• Si, W., S. W. Man, Z.-Y. Chen, and H. Y. Chung. 2014. Stability of capsaicinoid content at raised temperatures. Natural Product Communications 9 (7):985–988. doi: 10.1177/1934578X1400900726.
   PubMed Web of Science ®Google Scholar
• Simándi, B., Á. Sass-Kiss, B. Czukor, A. Deák, A. Prechl, A. Csordás, and J. Sawinsky. 2000. Pilot-scale extraction and fractional separation of onion oleoresin using supercritical carbon dioxide. Journal of Food Engineering 46 (3):183–188. doi: 10.1016/S0260-8774(00)00081-9.
   Web of Science ®Google Scholar
• Sinha, N. K., D. E. Guyer, D. A. Gage, and C. T. Lira. 1992. Supercritical carbon dioxide extraction of onion flavors and their analysis by gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 40 (5):842–845. doi: 10.1021/jf00017a027.
   Web of Science ®Google Scholar
• Sowbhagya, H., K. T. Purnima, S. P. Florence, A. A. Rao, and P. Srinivas. 2009. Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chemistry 113 (4):1234–1238. doi: 10.1016/j.foodchem.2008.08.011.
   Web of Science ®Google Scholar
• Stewart, C., M. Mazourek, G. M. Stellari, M. O'Connell, and M. Jahn. 2007. Genetic control of pungency in C. chinense via the Pun1 locus . Journal of Experimental Botany 58 (5):979–991. doi: 10.1093/jxb/erl243.
   PubMed Web of Science ®Google Scholar
• Sun, J., B. Sun, F. Ren, H. Chen, N. Zhang, and Y. Zhang. 2019. Influence of different frying processes on the flavor characteristics and sensory profile of garlic oil. Molecules 24 (24):4456. doi: 10.3390/molecules24244456.
   PubMed Web of Science ®Google Scholar
• Takahashi, M., and T. Shibamoto. 2008. Chemical compositions and antioxidant/anti-inflammatory activities of steam distillate from freeze-dried onion (Allium cepa L.) sprout. Journal of Agricultural and Food Chemistry 56 (22):10462–10467. doi: 10.1021/jf801220b.
   PubMed Web of Science ®Google Scholar
• Tang, H., and J. Chen. 2007. Internal standard HPLC determination of alliin from fresh garlic. Chinese Journal of Pharmaceutical Analysis 27 (9):1444–1447.
   Google Scholar
• Taylor, C., M. Doyle, and D. Webb. 2018. The safety of sodium reduction in the food supply: A cross-discipline balancing act-Workshop proceedings . Critical Reviews in Food Science and Nutrition 58 (10):1650–1659. (10), . doi: 10.1080/10408398.2016.1276431.
   PubMed Web of Science ®Google Scholar
• Thiele, R., E. Mueller-Seitz, and M. Petz. 2008. Chili pepper fruits: Presumed precursors of fatty acids characteristic for capsaicinoids. Journal of Agricultural and Food Chemistry 56 (11):4219–4224. doi: 10.1021/jf073420h.
   PubMed Web of Science ®Google Scholar
• Thomas, D. J., and K. L. Parkin. 1994. Quantification of alk(en)yl-L-cysteine sulfoxides and related amino acids in Alliums by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 42 (8):1632–1638. doi: 10.1021/jf00044a010.
   Web of Science ®Google Scholar
• Van Ruth, S. M., and J. P. Roozen. 1994. Gas chromatography/sniffing port analysis and sensory evaluation of commercially dried bell peppers (Capsicum annuum) after rehydration. Food Chemistry 51 (2):165–170. doi:https://doi.org/10.1016/0308-8146. (94)90251-8 doi: 10.1016/0308-8146(94)90251-8.
   Web of Science ®Google Scholar
• Wang, H., X. Li, S. Liu, and S. Jin. 2010. Quantitative Determination of Allicin in Allium sativum L. Bulbs by UPLC. Chromatographia 71 (1-2):159–61. doi:10.1365/s10337-009-1416-1.
   Web of Science ®Google Scholar
• Wang, H., J. Li, Z. Wang, X. Zhang, and Y. Ni. 2007. Modified method for rapid quantitation of S-alk(en)yl-L-cysteine sulfoxide in yellow onions (Allium cepa L.). Journal of Agricultural and Food Chemistry 55 (14):5429–35. doi:10.1021/jf070298d. PMID:17579424
   PubMed Web of Science ®Google Scholar
• Wang, Y., Raghavan, S, and Ho, C.-T. 2008. Process flavors of Allium vegetables. In Fruit and vegetable flavour, 200–26. Cambridge: Woodhead.
   Google Scholar
• Wang, H., X. Li, X. Liu, D. Shen, Y. Qiu, X. Zhang, and J. Song. 2015. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. Journal of the Science of Food and Agriculture 95 (9):1838–1844. doi: 10.1002/jsfa.6884.
   PubMed Web of Science ®Google Scholar
• Wang, X., H. P. Liu, C. C. Zeng, and S. H. Liu. 2013. Infrared and Raman spectral analysis of alliin and methiin. Spectroscopy and Spectral Analysis 33 (6):1570–1574. doi: 10.3964/j.issn.1000-0593(2013)06-1570-05.
   Web of Science ®Google Scholar
• Weerawatanakorn, M., J.-C. Wu, M.-H. Pan, and C.-T. Ho. 2015. Reactivity and stability of selected flavor compounds. Journal of Food and Drug Analysis 23 (2):176–190. doi: 10.1016/j.jfda.2015.02.001.
   PubMed Web of Science ®Google Scholar
• Williams, O. J., G. S. V. Raghavan, V. Orsat, and J. M. Dai. 2004. Microwave-assisted extraction of capsaicinoids from capsicum fruit. Journal of Food Biochemistry 28 (2):113–122. doi: 10.1111/j.1745-4514.2004.tb00059.x.
   Web of Science ®Google Scholar
• Worsfold, P., A. Townshend, C. F. Poole, and M. Miró. 2019. Encyclopedia of analytical science: Cambridge, MA: Elsevier.
   Google Scholar
• Yamazaki, M., M. Sugiyama, and K. Saito. 2002. Intercellular localization of cysteine synthase and alliinase in bundle sheaths of Allium plants. Plant Biotechnology 19 (1):7–10. doi: 10.5511/plantbiotechnology.19.7.
   Google Scholar
• Yan, W., X. Yanbin, W. Jian, L. Fenglian, and W. Xiaofen. 2009. Stability of capsaicinoids in toasted processing and in storage. Transactions of the Chinese Society of Agricultural Engineering 2009 25 (3):236–76.
   Google Scholar
• Yang, P., H. Song, L. Wang, and H. Jing. 2019. Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis. Journal of Agricultural and Food Chemistry 67 (28):7926–7934. doi: 10.1021/acs.jafc.9b03269.
   PubMed Web of Science ®Google Scholar
• Yu, T.-H., Shu, C.-K, and Ho, C.-T. 1993. Thermal decomposition of alliin, the major flavor component of garlic, in an aqueous solution. In Food phytochemicals for cancer prevention I, 144–52. Washington DC: ACS Symposium Series.
   Google Scholar
• Yu, T. H., C. M. Wu, and C. T. Ho. 1993. Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices. Journal of Agricultural and Food Chemistry 41 (5):800–805. doi: 10.1021/jf00029a023.
   Web of Science ®Google Scholar
• Yu, T. H., C. M. Wu, and Y. C. Liou. 1989. Volatile compounds from garlic. Journal of Agricultural and Food Chemistry 37 (3):725–730. doi: 10.1021/jf00087a032.
   Web of Science ®Google Scholar
• Yu, T. H., C. M. Wu, R. T. Rosen, T. G. Hartman, and C. T. Ho. 1994. Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution. Journal of Agricultural and Food Chemistry 42 (1):146–153. doi: 10.1021/jf00037a026.
   Web of Science ®Google Scholar
• Zewdie, Y., and P. W. Bosland. 2000. Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L. Euphytica 111 (3):185–190.doi: 10.1023/A:1003837314929.
   Web of Science ®Google Scholar
• Zhang, M., N. Lei, T. Zhu, and Z. Zhang. 2013. Thermal processing effects on the chemical constituent and antioxidant activity of s-alk (en) ylcysteine s-oxides (alliin) extract. Lwt - Food Science and Technology 51 (1):309–313. doi: 10.1016/j.lwt.2012.09.024.
   Web of Science ®Google Scholar
• Zhu, Q., K. Kakino, C. Nogami, K. Ohnuki, and K. Shimizu. 2016. An LC-MS/MS-SRM method for simultaneous quantification of four representative organosulfur compounds in garlic products. Food Analytical Methods 9 (12):3378–3384. doi: 10.1007/s12161-016-0535-1.
   Web of Science ®Google Scholar
• Ziegert, K., W. Schütze, H. Schulz, M. Keusgen, F. Gun, and E. Keller. 2006. Efficient determination of cysteine sulphoxides in Allium plants applying new biosensor and HPLC-MS² methods. Journal of Applied Botany and Food Quality 80 (1):31–5.
   Web of Science ®Google Scholar
• Ziino, M., C. Condurso, V. Romeo, G. Tripodi, and A. Verzera. 2009. Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties. Journal of the Science of Food and Agriculture 89 (5):774–780. doi: 10.1002/jsfa.3511.
   Web of Science ®Google Scholar