Species with data from:

Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices, J. Agric. Food Chem., 1993, 41, 5, 800-805, https://doi.org/10.1021/jf00029a023 .

20 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. Dimethyl trisulfide (C₂H₆S₃)
   
2. Disulfide, dimethyl (C₂H₆S₂)
   
3. Pyrazine, 2,5-dimethyl- (C₆H₈N₂)
   
4. Pyrazine, trimethyl- (C₇H₁₀N₂)
   
5. Pyrazine, 2,6-dimethyl- (C₆H₈N₂)
   
6. Acetaldehyde (C₂H₄O)
   
7. Pyrazine, 2,3-dimethyl- (C₆H₈N₂)
   
8. Pyridine, 2-methyl- (C₆H₇N)
   
9. Thiophene, 2,5-dimethyl- (C₆H₈S)
   
10. Diallyl sulfide (C₆H₁₀S)
    
11. 2-Butenal, 2-methyl- (C₅H₈O)
    
12. Diallyl disulphide (C₆H₁₀S₂)
    
13. Disulfide, methyl propyl (C₄H₁₀S₂)
    
14. Disulfide, methyl 2-propenyl (C₄H₈S₂)
    
15. Sulfide, allyl methyl (C₄H₈S)
    
16. Allyl mercaptan (C₃H₆S)
    
17. Allyl propyl disulfide (C₆H₁₂S₂)
    
18. Disulfide, methyl 1-propenyl (C₄H₈S₂)
    
19. CH3CH2CH2SCH2CH=CH2 (C₆H₁₂S)
    
20. 1-Propene, 1,1'-thiobis- (C₆H₁₀S)
    

© 2026 by the U.S. Secretary of Commerce on behalf of the United States of America. All rights reserved.

Copyright for NIST Standard Reference Data is governed by the Standard Reference Data Act.