Which foods contain organosulfur compounds that affect flavor and aroma?

Organosulfur compounds are responsible for the distinct flavors and aromas in a wide variety of foods. These substances contribute to the olfactory and gustatory profiles of many common items, including garlic, onion, chive, leek, broccoli, cabbage, radish, asparagus, portobello mushroom, mustard, truffle, coffee, and pineapple.1

Specific examples of how these compounds function include:

• Garlic and Onions: In garlic, the enzyme alliinase converts alliin into allicin, the primary flavorant. When onions are crushed, a similar enzymatic process produces (Z)-propanethial S-oxide, known as the lacrimatory factor that induces tears.2
• Mushrooms: The characteristic flavor of the shiitake mushroom is derived from specific acyclic disulfide-sulfones and cyclic polysulfides, such as lenthionine.3
• Beverages: Dimethyl trisulfide is a key contributor to the flavor profiles of beer, wine, and whiskey.3