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The genus Allium--Part 3.

G R Fenwick, A B Hanley

    Critical Reviews in Food Science and Nutrition
    |January 1, 1985
    PubMed
    Summary

    This review explores the Allium genus, focusing on food crops like onion and garlic. It covers their historical use, chemical composition, flavor profiles, nutritional value, medicinal properties, and potential adverse effects.

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    Area of Science:

    • Botany and agricultural science
    • Food science and technology
    • Medicinal chemistry

    Background:

    • The Allium genus, encompassing around 500 species, includes vital food crops such as onion and garlic, utilized for centuries.
    • These plants are valued for their distinct flavors, medicinal properties, and cultural significance.
    • Allium flavors are complex, arising from enzymatic reactions involving non-volatile precursors, with variations influenced by species, processing, and cooking.

    Purpose of the Study:

    • To provide a comprehensive review of commercially cultivated Allium species.
    • To detail their historical context, current cultivation, and usage.
    • To analyze their chemical composition, focusing on both volatile and non-volatile constituents, and their impact on flavor and quality.

    Main Methods:

    • Literature review up to mid-1984.
    • Analysis of historical data on Allium cultivation and usage.
    • Examination of chemical composition, including volatile and non-volatile compounds.
    • Assessment of analytical methods for flavor strength determination.
    • Review of studies on medicinal properties and adverse effects.

    Main Results:

    • Detailed discussion on the historical perspective, cultivation, and usage of key Allium species.
    • Emphasis on the chemical constituents, particularly non-volatile compounds, and their role in flavor.
    • Review of recent literature (last 5 years) on volatile constituents and flavor analysis.
    • Highlighting factors influencing nutritional value and quality during cultivation and processing.
    • Critical assessment of medicinal properties (antimicrobial, antifungal, antibacterial, insecticidal) and potential toxic effects.

    Conclusions:

    • Allium species, especially onion and garlic, possess significant culinary, medicinal, and economic importance.
    • Understanding their complex chemistry is crucial for food technology, nutrition, and pharmacology.
    • Further research is warranted to fully elucidate their beneficial and detrimental properties.

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