A molecule is one chemical compound. SmellBook lists diallyl disulfide because a VERIFIED claim names it in the evidence for 1 Atlas entry: Garlic.
What it is
These identifiers pin down exactly which compound is meant, so the same molecule can be found in other databases. They say nothing about how it smells.
Formula
C6H10S2
Chemical family
ChEBI places it in none of the families SmellBook explains.
Checked against PubChem and Wikidata on 2026-10-14 by an automated identifier check. Every name SmellBook uses must resolve to the same single PubChem compound.
Where research reports it
Each report below is a VERIFIED claim, quoted with its scope and the source it rests on. The role says what the claim states about the molecule, in the claim’s own words.
The study found a lot of it. A large amount does not by itself mean it shapes the smell.
Among the volatiles of cooked garlic slices, diallyl disulfide and diallyl trisulfide dominated in baked or microwave-baked samples, while diallyl disulfide, methyl allyl disulfide and vinyldithiins dominated in fried, oil-cooked and microwave-fried samples.
Scope: Volatiles isolated by steam distillation and solvent extraction and identified by gas chromatography–mass spectrometry; composition, not odour.
Any cause and effect beyond the claim's own words. SmellBook does not add that the molecule causes, or is, the smell of an entry; most smells come from many compounds together.
How the pure molecule smells on its own. SmellBook does not describe the odour of single molecules in its own words; a claim may only quote what a study's assessors noted.
How much of it there is, or whether people can smell it at the amounts measured, unless a claim says so.
That it is absent from smells not listed here. A missing entry means no registered claim names it there.
Anything about safety or health.
WHAT THIS MEANS
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.
Cite as SmellBook. (2026). diallyl disulfide (molecule). SmellBook knowledge graph, unreleased changes since the dataset release of 2026-10-07. smellbook:molecule:diallyl-disulfide. https://smellbook.com/molecules/diallyl-disulfide
Dataset history Not yet in a dataset release; it will appear in the next one.