Methyl allyl thiosulfinate

Garlic also contains S-propylcysteine-sulfoxide (PCSO) and S-methylcysteine-sulfoxide (MCSO). PCSO can generate over 50 compounds depending on temperature and water content. The action of allinase on the mixture of alliin, PCSO, and MCSO can produce many other molecules, including allyl methane thiosulfinate, methyl methanethiosulfinate, and other mixed or symmetrical thiosulfinates (R-S-S-R ), where R and R are methyl, propyl, and allyl groups. 

The transformation products of allicin and odier thiosulfinates present in crushed garlic is greatly accelerated and expanded upon heating such as during steam distillation or cooking. As many as 20 different sulfides have been identified in the steam distillate and include diallyl mono to hexasulfides, allyl methyl mono to hexasulfides dimethyl mono to hexasulfides, and allyl 1-propenyl di and trisulfides [38]. 

Similar to the S-allyl-L-cysteine sulfoxide in garlic, the C-S lyase can also catalyze the flavor formation from the 5 -methyl-L-cysteine sulfoxide. Therefore, when garlic is cut or crushed, methyl sulfenic acid and allyl sulfenic acid can be produced from 5 -methyl-L-cysteine sulfoxide and S-allyl-L-cysteine sulfoxide, respectively (Figure 18.5). As sulfenic acids are quite reactive, methyl sulfenic acid and allyl sulfenic acid will quickly form the metiiyl 2-propenethiosulfinate and allyl methaneth-iosulfinate. With the similar reaction to that from diallyl thiosulfinate, these thiosulfinates produce allyl methyl disulfide and allyl methyl trisulfide. 

Methyl allyl thiosulfinate (0.3 mg/g) -Allyl trans-l-propenyl thiosulfinate (0.05-1.0mg/g)... 

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