Garlic Odor Formation Explained
When garlic cloves are cut, crushed, or damaged, the cells within the garlic break open. This releases an enzyme called alliinase that interacts with compounds called alliin.
This enzymatic reaction initially forms a compound called allicin. Allicin is unstable and rapidly breaks down into several other sulfur-containing compounds.
Key Odor Compound Identified
Among the breakdown products of allicin, diallyl disulfide is the primary compound responsible for the characteristic pungent and sharp smell associated with crushed or processed garlic.
Let's look at the options:
- Diacetyl: Known for its buttery flavor, not garlic odor.
- Diallyl disulfide: The main sulfur compound causing garlic's smell.
- Ethyl butyrate: Associated with fruity aromas.
- Benzaldehyde: Known for its almond-like scent.
Therefore, the crushed garlic odor is due to the formation of diallyl disulfide.
Important Questions from Plant Biochemistry Secondary Metabolites
- Correctly match the following secondary metabolites in Group-I with their chemical classes in Group-II.
Group-I Group-II (P) Codeine (1) Flavones (Q) Podophyllotoxin (2) Alkaloids (R) Resveratrol (3) Lignans (S) Linamarin (4) Monoterpenes (T) Limonene (5) Cyanogenic glycosides (6) Stilbenes Identify the CORRECT statements in plant secondary metabolism.
P. Tropane alkaloids in Atropa belladonna are synthesized from tyrosine
Q. Antioxidative food ingredient rosmarinic acid is obtained from cell suspension cultures of Coleus blumei
R. Thiophenes are produced from hairy root cultures of Tagetes patula
S. Cyanidin, the principal anthocyanin responsible for red color in Rosa hybrida is produced from cinnamaldehyde
- Which of the following plant hormones is a carotenoid-cleavage product?
- Identify the INCORRECT statement with relation to plant secondary metabolites.
- Horseradish peroxidase and alkaline phosphatase are the two enzymes commonly utilized as reagents in ELISA, because these enzymes
