diallyl disulfide

sulfurous sulfide

Found in 17 ingredients across the CompKitchen flavor graph.

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

2D Lewis Structure

Formula: C6H10S2
Molecular weight: 146.3 g/mol
PubChem CID: 16590 — full record on PubChem

Properties

Odor description: garlic, onion, sulfurous, alliaceous, pungent
Odor threshold — in a food matrix: 0.400 ppb – 41.9 ppb median 7.5 ppb · 5 published values · see all 6 with sources
Volatility: high
CAS number: 2179-57-9
Retention index: 1081

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.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Also filed as

diallyldisulfide

Same molecule, unified here — previously counted and displayed as separate compounds.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

fruity, green, onion, garlic, sulfury FlavorDB 2.0, Flavordb Odor Column 2 sources agree

garlic, fruity, green, onion, sulfury, chemical FlavorDB 2.0

alliaceous, garlic, metallic, onion FlavorDB 2.0

strong and pungent FlavorDB 2.0

onion, pungent FlavorDB 2.0

pungent and spicy smell of garlic FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

6 measured values 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

0.400 ppb – 41.9 ppb

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

Threshold	Matrix	Source	Paper
0.400 ppb	water (food: tomato)	Literature corpus	—
2.1 ppb	water (food: unknown)	Literature corpus	—
7.5 ppb	water (food: beer)	Literature corpus	—
9.2 ppb	water (food: onion)	Literature corpus	—
41.9 ppb	water (food: garlic)	Literature corpus	—

In air

0.220 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.220 ppb	air	Nagata 2003	—

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 (7.49 ppb, the engine's canonical value — see the 6 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
beef	300000.0	40053 ⚡	PMID 35408626
garlic	1440.0	192 ⚡	Corpus paper

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 diallyl disulfide. 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 diallyl disulfide in it. Full concentrations are in the OAV table above.

garlic

measured · OAV 192.26

318 cmpds

22 cmpds

23 cmpds

30 cmpds