Diallyl Disulfide (CH₂=CHCH₂SSCH₂CH=CH₂) is the most abundant organosulfur compound in steam-distilled garlic oil (40-50%).
It is formed by allicin decomposition during garlic processing. DADS provides the characteristic pungent, cooked-garlic flavour and is responsible for many of garlic's health-promoting properties including antimicrobial, cardiovascular-protective and anticancer activities.