allicin

sulfurous sulfide Key food odorant

Found in 345 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C6H10OS2
Molecular weight: 162.3 g/mol
PubChem CID: 65036 — full record on PubChem

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor threshold — in a food matrix: 1324 ppb 1 published value · see all 1 with sources
Volatility: medium
CAS number: 539-86-6

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

1 measured value from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

1324 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
1324 ppb	water (food: unknown)	Literature corpus	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (1324.0 ppb, the engine's canonical value — see the 1 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
garlic	3845.0	2.90	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain allicin. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of allicin in it. Full concentrations are in the OAV table above.

318 cmpds

22 cmpds

23 cmpds

176 cmpds