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Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]
It is suggested that allicin and the other sulfur compounds (including sulfuric acid) react with the chromium oxide layer, some possibly being adsorbed onto it. Washing the stainless steel soap in water would remove this layer and with it the smelly sulfur compounds. The oxide film would then reform and the stainless steel soap can be reused.
Allicin breaks down into additional organosulfur compounds. In the presence of oil or organic solvents, among the compounds formed are the isomeric vinyldithiins and ajoene . As shown in the Scheme, allicin ( 1 ) decomposes into 2-propenesulfenic acid ( 2 ) and thioacrolein ( 3 ).
The process of cooking garlic removes allicin, thus mellowing its spiciness. [15] Allicin, along with its decomposition products diallyl disulfide and diallyl trisulfide, are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as vinyldithiins and ajoene. [2]
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Alliin / ˈ æ l i. ɪ n / is a sulfoxide that is a natural constituent of fresh garlic. [1] It is a derivative of the amino acid cysteine.When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
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