Table 4.

Characteristics of organosulfur compounds detected in the garlic samples.

Tentative Identified Compound	Retention Time (min)	UPLC-PDA ʎmax (nm)	[M–H]–m/z	Previous Reports
L-alliin Alliin isomer Methiin	5.8 7.6 9.0	210 210 210	178.0532, 88.0398 178.0532, 88.0398 152.0375	[21,40,41] [21] [21,41]