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72805

(+)-L-Alliin

analytical standard

Synonym(s):

(S)-S-Allyl-L-cysteine sulfoxide, (S)-L-3-(Allylsulfinyl)alanine

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Pack SizeSKUAvailabilityPrice
10 mg

Estimated to ship onJune 02, 2026fromMILWAUKEE

$333.00

About This Item

Empirical Formula (Hill Notation):
C6H11NO3S
CAS Number:
Molecular Weight:
177.22
UNSPSC Code:
85151701
MDL number:
NACRES:
NA.24
EC Number:
209-118-9

$333.00


Estimated to ship onJune 02, 2026Details


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grade

analytical standard

Quality Level

assay

≥95.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

application(s)

food and beverages

format

neat

storage temp.

2-8°C

SMILES string

N[C@@H](CS(=O)CC=C)C(O)=O

InChI

1S/C6H11NO3S/c1-2-3-11(10)4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-,11?/m0/s1

InChI key

XUHLIQGRKRUKPH-ITZCMCNPSA-N

General description

(+)-L-Alliin is one of the abundant sulfoxides present in garlic (Allium sp.). It has a characteristic sulfuryl odor.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Other Notes

This compound is commonly found in plants of the genus: allium

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This Item
74264PHL894701012950
grade

analytical standard

grade

-

grade

primary reference standard

grade

pharmaceutical primary standard

format

neat

format

-

format

neat

format

neat

assay

≥95.0% (HPLC)

assay

≥90% (HPLC)

assay

≥95.0% (HPLC)

assay

-

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

storage temp.

2-8°C

shelf life

limited shelf life, expiry date on the label

shelf life

-

shelf life

-

shelf life

-

Quality Level

100

Quality Level

100

Quality Level

-

Quality Level

-


pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

flash_point_f

Not applicable

flash_point_c

Not applicable



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Fangwei Li et al.
Food chemistry, 318, 126517-126517 (2020-03-09)
The efficiency of black garlic processing was improved by acceleration of the Maillard reaction after high-pressure pretreatment. The relationship between component changes and the Maillard reaction was analyzed. Three stages of processing were generalized: 1) at the pretreatment stage, the
Nollet .L.ML
Handbook of Meat, Poultry and Seafood Quality (2008)
Marina A Sánchez-Sánchez et al.
Nutrients, 12(3) (2020-03-04)
Obesity generates a chronic low-grade inflammatory state which promotes oxidativestress and triggers comorbidities. Alliin is the main organosulfur compound in garlic and has beenshown to induce a decrease in the expression of proinflammatory cytokines; its systemic effect onmetabolic parameters and



Global Trade Item Number

SKUGTIN
72805-10MG04061832862668

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