Alliin
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Alliin |
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| Systematic (IUPAC) name | |
| (2R)-2-amino-3-[(R)-prop-2-enylsulfinyl]propanoic acid | |
| Identifiers | |
| CAS number | 556-27-4 |
| PubChem | ? |
| Chemical data | |
| Formula | C6H11NO3S |
| Mol. weight | 177.22 |
| SMILES | C=CCS(O)CC(N)C(O)O |
| Physical data | |
| Melt. point | 164-166 °C (-103 °F) |
| Complete data | |
Alliin is an organic compound that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme aliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic.
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