date:Jul 27, 2012
on, and leek, etc. In these years, the antimicrobial activity of some organic sulfur compounds (diallyl sulfide and dimethyl trisulfide) present in garlic essential oil has been assessed againstEnterobacter aerogenes,Escherichia coli,Salmonella spp,Listeria monocytogenes,Yersinia enterocolitica.
The most cited compounds are registered in many regions as flavorings in foodstuffs, thus they are considered to present generally no risk to the health of the consumer.
Connection between aroma of EOs