Pungency in garlic is due to

A. Isothiocynates

B. Allyl propyl disulphide

C. Diallyl disulphide

D. None of the above

Answer: Option C

Solution(By Examveda Team)

Pungency in garlic is due to Diallyl disulphide.
Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma.
Diallyl disulfide is an organic disulfide where the organic group specified is allyl. It has been isolated from garlic and other species of the genus Allium. It has a role as an antineoplastic agent, an antifungal agent and a plant metabolite.