1. Figure 1. Proposed pathways for alliin biosynthesis SO 4 SO 3 SO 2 cysteine allyl source (unknown) glutathioneserine S-allyl-cysteine glutathione conjugate  -glutamyl conjugates alliin

2. R R L L C C CS1CS2CS5 C/MCH/MC Figure 2. CSase cDNA fragments amplified by RT-PCR with degenerate primer pair CS1, CS2, and CS5 from root (R), leaf (L), and callus (C) tissues 1. Cytosolic / Mitochondrial (C/M) 2. Chloroplastic / Mitochondrial (CH/M) 3. Cytosolic (C)

3. SAT 1 B L R Figure 3. Cytosolic SATase cDNA fragments amplified by RT-PCR with degenerate primer SAT 1 from bulb (B), leaf (L) and root (R) tissues. A B C D E F G H I Peptide 1 2 3 Figure 4. cDNA fragments PCR amplified with degenerate primer A – I from the cDNA library. Peptide sequences: 1. FLGVMPSHYSI, 2. YLGADLALTDT, 3. ANPGAHYA

4. 0.00 10.00 20.00 30.00 40.00 0 20 40 60 80 100 Alliin Isoalliin Gamma - glutamylallylcysteine Gamma - glutamylisoallylcysteine Gradient Figure 5. Development of new HPLC method for separating flavour precursors and their intermediates in garlic

5. 0.00 10.00 20.00 30.00 40.00 0 20 40 60 80 100 0.00 10.00 20.00 30.00 40.00 0 20 40 60 80 100 Alliin Isoalliin GLUAC isoGLUAC Isoalliin Alliin isoGLUAC GLUAC B A Figure 6. Representative HPLC traces of outer cloves of garlic. A, bulb stored at room temperature; B, bulb stored at 4°C for six weeks.

6. Garlic Onion Table 1. Accumulation of alliim, propiin, allyl cysteine and propyl cysteine after exposing replicates (1-3) of single clone callus to allyl thiol (At), propyl cysteine (Pt), allyl cysteine (AC) and propyl cysteine (PC). Sampling after 2, 6 and 13 days and measurement by HPLC.

7. Figure 7. Separation of garlic leaf proteins, A after elution with glutathione 1D SDS show only band, B2D SDS electrophoresis shows two main components. 5.815.96