The use of the ‘Cryogenic’ GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum

Low temperature extraction of the fresh garlic Allium sativum followed by analysis using ‘cryogenic’ GC–MS and HPLC revealed that only three major sulfur compounds are present: 2-vinyl-4H-1,3-dithiin, 3-vinyl-4H-1,2-dithiin, and di-2-propenyl trisulfide. The first two compounds were also obtained by the use of ‘cryogenic’ GC–MS and on-column injection. Boiling the distilled extract of fresh garlic in water promotes the formation of many organosulfur compounds from both dithiins.