Garlic 2
-
CAS mumber
8008-99-9 -
Botanical
Allium sativum L., fam. Liliaceae
GC-MS Analysis
Pino, J., Rosado, A., and Gonzalez, A., Volatile Flavour Components of Garlic Essential Oil, Acta Alimentaria, Vol. 20, 163-171 (1991)
| Compound | CAS | DB5 | Carbowax | Proportion |
|---|---|---|---|---|
| Diallyl trisulfide | 2050-87-5 | 1300.0 | 31.9% | |
| Allyl methyl trisulfide | 34135-85-8 | 1135.0 | 1598.0 | 21.7% |
| Diallyl disulfide | 2179-57-9 | 1080.0 | 1489.0 | 20.7% |
| Diallyl sulfide | 592-88-1 | 1152.5 | 7.9% | |
| Allyl methyl disulfide | 2179-58-0 | 919.0 | 1287.0 | 5.6% |
| Allyl methyl sulfide | 10152-76-8 | 954.0 | 4.4% | |
| Allyl propenyl disulfide | 33368-82-0 | 2.3% | ||
| Dimethyl trisulfide | 3658-80-8 | 974.0 | 1388.0 | 1.6% |
| 3-Vinyl-1,2-dithi-4-ene | 62488-52-2 | 1214.0 | 1.4% | |
| 1,2-Dithiacyclopentene-3 | 288-26-6 | 1.1% | ||
| 3-Vinyl-1,2-dithi-5-ene | 62488-53-3 | 1185.0 | 0.8% | |
| Dimethyl disulfide | 624-92-0 | 742.0 | 1080.75 | 0.5% |
| 1,2,3-Trithi-4-ene | 0.2% | |||
| Allyl propyl trisulfide | 33922-73-5 | 1307.0 | 0.01% | Total | 100.11% |