Chemical Compounds
Diallyl Disulfide
100%
Carcinogenic
63%
Aromatic Amine
62%
Maillard Reaction Product
57%
Dipropyl Disulfide
37%
Mutagen
37%
Organosulfur Compound
27%
Boiling
19%
Quinoline
19%
Cysteine
17%
Diallyl Sulfide
17%
Methyl Sulfide
14%
Pyrazines
13%
Thiophenes
11%
Quinoxaline
11%
Capillary Gas Chromatography
11%
Retention Time
9%
Reduction
9%
Gas Chromatography Mass Spectrometry (GCMS)
7%
Pyridine
7%
Strain
6%
Amount
4%
Medicine & Life Sciences
diallyl disulfide
98%
Pork Meat
80%
Amines
63%
Advanced Glycation End Products
32%
n-propyl disulfide
28%
Mutagens
23%
tetrahydrothiophene
14%
allyl methyl sulfide
13%
Pyridines
12%
S-allylcysteine
11%
2-amino-3-methylimidazo(4,5-f)quinoline
11%
Pyrazines
11%
Thiophenes
10%
allyl sulfide
10%
Thiazoles
10%
Quinoxalines
9%
quinoline
9%
Onions
9%
Garlic
8%
Gas Chromatography-Mass Spectrometry
7%
Salmonella typhimurium
7%
Gas Chromatography
7%
Sulfhydryl Compounds
7%
Cysteine
6%
High Pressure Liquid Chromatography
5%