An intensely pungent, sulfurous alliaceous material smelling of raw onion and garlic with a sharp, eye-watering green edge. On dry-down a cooked, slightly leek-like savory facet emerges. Used at trace levels in flavor work; extremely rare and difficult to use in fine fragrance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 50.
Almost colorless or pale yellowish liquid.
Powerful onionlike-garlic-like odor. Not pungent, more garlic-like than onionlike (NOT a lachrymator).
This chemical, which occurs in natural food products, could find use in flavor reconstitution.