Table 1.

Identification of the allicin in freeze‐dried (FD) oven‐dried (OD) garlic powder

Peak	Retention time (min)	Denomination	FD Relative %	OD Relative %
1	1.5	Isoalliin	5.5	—
2	5.1	Alliin	3.8	—
3	6.4–6.5	2‐vinyl‐[4H]−1.3‐dithiin	3.8	3.1
4	9.3–9.9	3‐vinyl‐[4H]−1.2‐dithiin	3.0	2.0
5	10.3	Methiin	3.1	‐‐
6	12.5–13.9	N.I	3.3	1.8
7	15.9	SAC (S‐Allyl‐L‐cysteine)	3.8	2.3
8	19.3	Ajoene	—	3.0
9	20.3	Allyl−1‐propenyl thiosulfinate (E.Z)	—	20.7
10	29.6	Diallyl thiosulfinate (Allicin)	73.7	67.1

Abbreviation: N.I, Not identified.