Extremely pungent, sulfurous garlic-onion character — sharp, penetrating and eye-watering in isolation. Reads as raw crushed garlic with a green, slightly metallic edge. Used only at trace levels in savory or gourmand flavor accords; rarely encountered in fine fragrance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 360.
Colorless mobile liquid.
Almost insoluble in water, soluble in alcohol and oils.
Powerful, penetrating Garlic-Radish-like odor of poor tenacity.
Sweet, Radish-Garlic-like taste in extreme dilution.
This material finds use in meat and soup flavors to support the effect of Garlic oil, and to 'sharpen' the odor of the Garlic. It is also used in Garlic powders and various condiment blends.
Traces are occasionally used in imitation fruit flavors for powerful topnote effect and 'lift'.
Produced from Allyl iodide plus Potassium sulfide in alcohol.