Experimental Biology and Medicine · 1937 · 14 citations · 0 references
AgricultureChemistryMicrobiologyFood ChemistryFood MicrobiologyAroma CompoundsSulfur ChemistrySulfur CompoundsVolatile Organic CompoundsBactericidal AgentsSulfur Compound ChemistrySulfur Volatile CompoundsSulfur-containing Aroma CompoundsSulfur-containing Flavor CompoundsVolatile Sulfur Compounds
The well known sulfides responsible for the peculiar odor of garlic are not responsible for its bactericidal activity. Acrolein was found to be a highly active bactericide. Its properties are such that it gives promise of being a respiratory disinfectant. Its general properties suggest that it or related compounds may be the bactericide of garlic.