| Compounds | Content |
|---|---|
| Diallyl trisulfide | 33.4% |
| Diallyl disulfide | 20.8% |
| Allyl methyl trisulfide | 19.2% |
| (E)-1-Propenyl Allyl Disulfide | 5.2% |
| Allyl methyl disulfide | 4.4% |
| 2-Vinyl-4H-1,3-dithiine | 2.5% |
| Dimethyl trisulfide | 2% |
| Diallyl sulfide | 1.9% |
| Diallyl tetrasulfide | 1.5% |
| 3-Vinyl-4H-1,2-dithiine | 0.9% |
| 1,2,3-Trithia-4-cyclohexene | 0.7% |
| Methyl 1-(1-propenylsulfinyl)propyl disulfide | 0.6% |
| 1,2-Dithiolane | 0.5% |
| Methyl phenyl disulfide | 0.4% |
| 1,4-Dihydro-2,3-benzoxathiin 3-oxide | 0.4% |
引用文献:
Satyal P, Craft J D, Dosoky N S, et al. The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale)[J]. Foods, 2017, 6(8): 63.