Isotope‐Guided Metabolomics Reveals Divergent Incorporation of Valine into Different Flavor Precursor Classes in Chives

Abstract

AbstractPlants of the genus Allium such as chives, onions or garlic produce S‐alk(en)yl cysteine sulfoxides as flavor precursors. Two major representatives are S‐propenyl cysteine sulfoxide (isoalliin) and S‐propyl cysteine sulfoxide (propiin), which only differ by a double bond in the C3 side chain. The propenyl group of isoalliin is derived from the amino acid valine, but the source of the propyl group of propiin remains unclear. Here, we present an untargeted metabolomics approach in seedlings of chives (Allium schoenoprasum) to track mass features containing sulfur and/or 13C from labeling experiments with valine‐13C5 guided by their isotope signatures. Our data show that propiin and related propyl‐bearing metabolites incorporate carbon derived from valine‐13C5, but to a much lesser extent than isoalliin and related propenyl compounds. Our findings provide new insights into the biosynthetic pathways of flavor precursors in Allium species and open new avenues for future untargeted labeling experiments.