diallyl monosulfide

savory sulfide

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor threshold — orthonasal, in clean water: 32.5 ppb 1 published value · see all 2 with sources
CAS number: 592-88-1

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

2 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

32.5 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
32.5 ppb	water_odor	Leffingwell	—

In air

0.220 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.220 ppb	air	Nagata 2003	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	0.17 µg/L air	0.12–0.22	2	2	yes
food matrix	32.5 ppb	0.001–300	4	4	no (5.5 decades)
unstated	32.5 ppb	0.1–300	7	7	no (3.0 decades)
water	100 ppb	100–1e+03	4	3	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain diallyl monosulfide. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of diallyl monosulfide in it.

garlic

herb

318 cmpds

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