The amino acid precursors and odor formation in society garlic (Tulbaghia violacea Harv.).

Identification and isolation of (R(S)R(C))-S-(methylthiomethyl)cysteine-4-oxide from rhizomes of Tulbaghia violacea Harv. is reported. The structure and absolute configuration of the amino acid have been determined by NMR, MALDI-HRMS, IR, and CD spectroscopy. Its content varied in different parts of the plant (rhizomes, leaves, and stems) between 0.12 and 0.24 mg g(-1) fr. wt, being almost equal in the stems and rhizomes. In addition, S-methyl- and S-ethylcysteine derivatives have been detected in minute amounts (<3 microg g(-1) fr. wt) in all parts of the plant. The enzymatic cleavage of the amino acid and subsequent odor formation are discussed. 2,4,5,7-Tetrathiaoctane-4-oxide, the primary breakdown product, has been detected and isolated for the first time.