| Description | 1-PeCSO is isolated from onion or garlic bulbs. It acts as a key compound in garlic greening and reacts with lachrymatory factor synthase. |
| Synonyms | S-1-Propenyl-L-cysteine sulfoxide |
| molecular weight | 177.22 |
| Molecular formula | C6H11NO3S |
| CAS | 3836-24-6 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| References | 1. Cho J, et al. Role of precursors on greening in crushed garlic (Allium sativum) bulbs, and its control with freeze-dried onion powder. J Sci Food Agric. 2012 Jan 30;92(2):246-52. |