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Q111
(IAS/1997)
Science & Technology › Basic Science (Physics, Chemistry, Biology) › Organic chemistry basics
Answer Verified
The characteristic odour of garlic is due to
Result
Your answer:
—
·
Correct:
B
Explanation
The characteristic odour of garlic is produced by volatile organic sulfur-containing compounds formed when garlic tissues are damaged. Enzymatic action (alliinase) on precursors such as alliin yields sulfenic acids that rapidly condense to give the thiosulfinate allicin; allicin and its breakdown products (e.g., diallyl sulfide, diallyl disulfide, diallyl trisulfide and related volatile organosulfur species) are the primary pungent odourants of crushed garlic [2]. Reviews and mechanistic studies explicitly identify allicin-derived volatile sulfur compounds as responsible for the fresh-garlic aroma and for odorous breath metabolites after ingestion [3]. Hence the correct answer is a sulphur compound.
Sources
- [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC8001868/
- [2] https://lpi.oregonstate.edu/mic/food-beverages/garlic
- [3] https://pmc.ncbi.nlm.nih.gov/articles/PMC6271412/
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