Organosulfur chemistry of garlic and onion: Recent results

Abstract

Room temperature vacuum distillates and extracts of onion, garlic, and other genus Allium plants (wild garlic, leek, scallion, shallot, elephant (or great-headed) garlic, chive, Chinese chive) were analyzed by HPLC, “cryogenic” GC-MS and proton NMR spectroscopy, using authentic samples of suspected thiosulfinate components to evaluate the methods. Eight thiosulfinates (RS(O)SR') and related organosul-fur compounds (cis- and trans-2,3-dimethyl-5,6-dithiabicyclo[2.1.1]hexane 5-oxides; (Z,Z)-d,l-2,3-dimethyl-1,4-butanedithial S,S'-dioxide) were separated and identified in each plant extract, several for the first time. Garlic grown in cooler climates was found to show enhanced allyl to methyl thiosulfinate levels in extracts. © 1993 IUPAC