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Medicinal and Aromatic Plants V pp 23–40Cite as

Allium cepa L. (Onion): In Vitro Culture and the Production of Flavor

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Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 24))

Abstract

The Allium species have been a source of food flavors and medicinal compounds in many areas of the world for several thousand years. The attraction of the alliums as a flavor source is primarily the pungent volatile constituents which are released when the fresh tissue is cut or chewed, and also the presence of milder odors in the cooked vegetables. The major alliums used as food in Western Europe include the onion (Allium cepa L.), garlic (A. sativum L.), chives (A. schoenoprasum L.) and leek (A. porrum L.), but A. fistulasum L. and A. tuberosum are grown on a large scale and eaten raw or cooked in China, Japan, and South East Asia. All the alliums referred to may be eaten raw, or as a cooked vegetable, or used as a flavor additive to fresh or cooked foods (Freeman and Whenham 1975). On a commercial scale, the flavor may be added as a powder, an oil, or as dried shredded bulb tissue. The importance of Allium is indicated by the fact that flavor derived from this source (usually garlic or onions) is the major flavor additive to convenience foods.

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Author information

Authors and Affiliations

  1. Department of Genetics and Microbiology, University of Liverpool, P. O. Box 147, Liverpool, L69 3BX, UK

    H. A. Collin

  2. Department of Biochemistry, University of Liverpool, P.O. Box 147, Liverpool, L69 3BX, UK

    G. Britton

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  1. H. A. Collin
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  2. G. Britton
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Editor information

Editors and Affiliations

  1. A-137 New Friends Colony, New Delhi, 110065, India

    Y. P. S. Bajaj

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© 1993 Springer-Verlag Berlin Heidelberg

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Collin, H.A., Britton, G. (1993). Allium cepa L. (Onion): In Vitro Culture and the Production of Flavor. In: Bajaj, Y.P.S. (eds) Medicinal and Aromatic Plants V. Biotechnology in Agriculture and Forestry, vol 24. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-58062-8_2

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  • DOI: https://doi.org/10.1007/978-3-642-58062-8_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-63459-8

  • Online ISBN: 978-3-642-58062-8

  • eBook Packages: Springer Book Archive

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