|
gptkbp:instanceOf
|
organosulfur compound
thiosulfinate
|
|
gptkbp:aroma
|
pungent
|
|
gptkbp:boilingPoint
|
195 °C (decomposes)
|
|
gptkbp:CASNumber
|
539-86-6
|
|
gptkbp:chemicalFormula
|
C6H10OS2
|
|
gptkbp:color
|
colorless to pale yellow
|
|
gptkbp:decaysTo
|
gptkb:ajoene
gptkb:diallyl_disulfide
|
|
gptkbp:density
|
1.112 g/cm³
|
|
gptkbp:discoveredBy
|
gptkb:Chester_J._Cavallito
|
|
gptkbp:discoveredIn
|
1944
|
|
gptkbp:foundIn
|
garlic
|
|
gptkbp:hasAntibacterialActivity
|
true
|
|
gptkbp:hasAntifungalActivity
|
true
|
|
gptkbp:hasAntimicrobialActivity
|
true
|
|
gptkbp:hasAntiviralActivity
|
true
|
|
gptkbp:hasRole
|
gptkb:antibiotic
antioxidant
flavoring agent
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
allicin
|
|
gptkbp:IUPACName
|
gptkb:(E)-prop-2-ene-1-sulfinothioic_acid_S-2-propenyl_ester
|
|
gptkbp:meltingPoint
|
-73 °C
|
|
gptkbp:molecularWeight
|
162.27 g/mol
|
|
gptkbp:producedBy
|
crushing or chopping garlic cloves
enzymatic conversion of alliin by alliinase
|
|
gptkbp:PubChem_CID
|
65036
2752
|
|
gptkbp:solubility
|
slightly soluble
|
|
gptkbp:unstableIn
|
aqueous solutions
|
|
gptkbp:bfsParent
|
gptkb:Allium_sativum
gptkb:Allium_schoenoprasum
gptkb:Allium_ursinum
|
|
gptkbp:bfsLayer
|
5
|