Sulfur and Nitrogen Availability Interact to Affect the Flavor Biosynthetic Pathway in Onion

Abstract

To determine the extent to which sulfur (S) and nitrogen (N) fertility interact to influence the flavor biosynthetic pathway in onion ( Allium cepa L.), `Granex 33' onions were grown in hydroponic solution culture with varying levels of S and N availability. Plants were grown at 5, 45, or 125 mg·L -1 sulfate (SO 4 2- ), and 10, 50, 90, or 130 mg·L -1 N, in a factorial combination. Total bulb S, total and individual flavor precursors and their peptide intermediates in intact onion tissue were measured. To measure the effect of S and N on alliinase activity, flavor precursors were also measured in onion macerates. Sulfur and N availability in the hydroponics solution interacted to influence all flavor compounds except S -methyl-L-cysteine sulfoxide. Levels of S -methyl-L-cysteine sulfoxide were influenced by N and S levels in the solutions; however, no interaction was present. At the lowest SO 4 2- or N levels, most precursors and peptides measured were present in very low concentrations. When SO 4 2- or N availability was adequate, differences among flavor compounds were small. Results indicated that S fertility had a greater influence on trans-S -1-propenyl-L-cysteine sulfoxide (1-PRENCSO) accumulation, while N availability had a greater influence on S-methyl-L-cysteine sulfoxide levels. Flavor precursors remaining in the onion macerates revealed that the percentage of intact precursors hydrolyzed by alliinase were not significantly influenced by either SO 4 2- or N levels in the solutions, except for 1-PRENCSO, which was affected by N levels. Nitrogen and S fertility interacted to influence the flavor biosynthetic pathway and may need to be considered together when manipulating onion flavor compounds.