Species with data from:

Yu, T.-H.; Wu, C.-M.; Chen, S.-Y., Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic, J. Agric. Food Chem., 1989, 37, 3, 730-734, https://doi.org/10.1021/jf00087a033 .

19 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Disulfide, dimethyl (C₂H₆S₂)
   
2. 2-Propen-1-ol (C₃H₆O)
   
3. Diallyl sulfide (C₆H₁₀S)
   
4. Diallyl disulphide (C₆H₁₀S₂)
   
5. Disulfide, methyl propyl (C₄H₁₀S₂)
   
6. Disulfide, methyl 2-propenyl (C₄H₈S₂)
   
7. Trisulfide, di-2-propenyl (C₆H₁₀S₃)
   
8. Sulfide, allyl methyl (C₄H₈S)
   
9. Trisulfide, methyl 2-propenyl (C₄H₈S₃)
   
10. Thiirane, methyl- (C₃H₆S)
    
11. Benzaldehyde, 2-methyl- (C₈H₈O)
    
12. 3-Vinyl-1,2-dithiacyclohex-5-ene (C₆H₈S₂)
    
13. Allyl propyl disulfide (C₆H₁₂S₂)
    
14. 2-Vinyl-4H-1,3-dithiine (C₆H₈S₂)
    
15. Disulfide, methyl 1-propenyl, trans (C₄H₈S₂)
    
16. 1,3-Dithiane (C₄H₈S₂)
    
17. Thiazole, 5-ethenyl-4-methyl- (C₆H₇NS)
    
18. tetrahydro-2,5-dimethylthiophene (C₆H₁₂S)
    
19. 1,2-dimercaptocyclopentane (C₅H₁₀S₂)