1 rare A substance found in garlic, originally thought to be a glucoside.
2An amino acid found in garlic and other species of the genus Allium, which when brought into contact with the enzyme alliinase (e.g. by crushing a garlic clove), is converted to the strong-smelling compound allicin. See "allicin", alliinase .
Systematic name: 3-(2-propenylsulfinyl)-l-alanine. Formula: C₆H₁₁NO₃S.
Early 20th century; earliest use found in Journal of the Chemical Society.