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Allicin (the most abundant thiosulfinate formed via allinase reactions, approximately 70%) is poorly soluble in water and is responsible for a pungent and unpleasant flavor, but it is very unstable and easily transformed into a high number of products, classified as oil-soluble compounds, mainly including dithiins (formed by the dimerization of thioacrolein created via allicin β-elimination), followed by ajoene, allyl methyl trisulfide (AMTS), diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS)

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Veterinary J (2008) 176:70–6