hat
Allicin se pwodui sèlman lè lay mens pa klakaj la anzimatik nan alye a sibstans epi li se tou responsab pou odè a karakteristik nan lay. Dmeran, Alliin tou responsab pou dlo nan je nan koupe zonyon. Aliyen nan zonyon, sepandan, gen yon estrikti yon ti kras diferan ak konvèti nan yon lòt anzim. Nan pwosesis la, se sibstans la lekristatif nan zonyon an ki te fòme: propulan sulfoxide.
eng
Allicin is produced only when garlic is minced by the enzymatic cleavage of the substance alliin and is also responsible for the characteristic odor of garlic. Incidentally, Alliin is also responsible for the tears of onion cutting. The alliin of onions, however, has a slightly different structure and is converted by another enzyme. In the process, the lachrymatory substance of the onion is formed: propantial sulfoxide.