The characteristic odour of Garlic is due to which one of the following?

The characteristic odour of garlic is primarily attributed to sulphur-containing compounds. Intact garlic bulbs contain a non-volatile sulphur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide) [t1, t4]. When garlic is crushed or damaged, the enzyme alliinase reacts with alliin to produce allicin (diallyl thiosulfinate), which is the compound responsible for the distinctive pungent aroma of fresh garlic [t4, t5]. Allicin is highly unstable and rapidly decomposes into various volatile organosulfur compounds, such as diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl sulfide (DAS) [t1, t5]. These volatile sulphur compounds are also responsible for the lingering breath and body odour associated with garlic consumption [t3, t8]. While garlic contains other minerals and nutrients, its unique olfactory profile is chemically defined by these specific organosulfur molecules [t7, t8].