Extremely powerful, pungent alliaceous odor — the unmistakable sharp, sulfurous smell of crushed raw garlic. Cutting and diffusive with a slightly greasy, savory undertone; even trace amounts dominate a blend. Used almost exclusively in savory flavor work rather than fine fragrance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 359.
Colorless or pale yellowish mobile liquid.
Very slightly soluble in water, soluble in alcohol, miscible with oils.
Pungent odor, not truly reminiscent of Garlic, but heavier, more sulfide-like, obnoxious odor.
Taste — only in extreme dilutions resembling that of Garlic.
Used in flavor compositions, mainly for imitation Garlic, Onion, Spice-blends, etc.
1) From Allyl bromide plus Sodium thiosulfate to produce Sodium allyl thiosulfate, which is heated and produces Diallyl disulfide. 2) From Allyl mercaptan and Iodine.