Intensely pungent, sulfurous and alliaceous — the unmistakable sharp, eye-watering aroma of crushed raw garlic with an oily, fatty undertone. Retains a lingering savory, cooked-onion facet as it dries down. Almost never used in fine fragrance; more common in flavor work.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 173.
Colorless to pale yellow mobile liquid
Extremely intense obnoxious odor, reminiscent of garlic with a predominant mercaptane-like note
Used as a replacement for garlic
Produced by steam distillation