J. Boscher et al., QUALITATIVE AND QUANTITATIVE COMPARISON OF VOLATILE SULFIDES AND FLAVOR PRECURSORS IN DIFFERENT ORGANS OF SOME WILD AND CULTIVATED GARLICS, Biochemical systematics and ecology, 23(7-8), 1995, pp. 787-791
Cultivated garlics were characterised by a large amount of S-allyl and
small amounts of S-methyl, -propyl and -propenyl compounds. The wild
Allium taxa analysed showed the four moieties with variations between
species and between organs of the same plant. Only Allium paniculatum
had no volatile disulphide. The alk(en)yl moieties of volatile sulphid
es measured by GO-MS do not exactly correspond to the alk(en)yl cystei
ne sulphoxides measured by HPLC.