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

The characteristic pungent odour of garlic (Allium sativum) is primarily attributed to its rich content of organosulfur compounds [t3][t4]. Intact garlic bulbs contain a non-volatile sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide) [t5][t8]. When the garlic tissue is disrupted by crushing or chopping, the enzyme alliinase reacts with alliin to produce allicin (diallyl thiosulfinate), which is the major compound responsible for the initial aroma [t4][t6]. Allicin is highly unstable and rapidly decomposes into various volatile sulfur-containing compounds such as diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl sulfide (DAS) [t4][t5]. These volatile sulfides are responsible for the lingering pungent smell and the physiological effects associated with garlic consumption [t9][t10]. In contrast, water-soluble sulfur compounds in garlic, like S-allyl cysteine, lack this strong characteristic odour [t5].

Sources

1. [1] https://ueaeprints.uea.ac.uk/50025/1/PhDMiriamArbach2014.pdf
2. [2] https://www.sciencedirect.com/science/article/abs/pii/S2212429213000473