Foodomics of garlic organosulphur compounds: Analytical challenges and implications for product-specific quality assessment

Garlic organosulphur compounds contribute to product composition and sensory properties, but their interpretation depends on the garlic matrix and the quality attribute being assessed. Allicin is informative for tissue-disruption-dependent thiosulfinate formation and selected product specifications; its reactivity also makes measured concentrations sensitive to sample preparation, processing and storage. This review examines how enzymatic reactions following tissue disruption and subsequent chemical transformations affect the interpretation of allicin and related compounds. Evidence from targeted analysis, metabolomics, volatilomics and chemometrics is evaluated in relation to the questions each approach can answer. Existing studies establish compositional differences and, in some cases, discrimination of garlic samples or associations with measured attributes. These findings do not alone establish reaction pathways or transferable predictors of product quality. A product- and endpoint-specific framework is proposed for evaluating candidate sulphur markers against independently measured outcomes and simpler alternatives. Progress towards practical quality assessment will require reliable compound identification and quantification, independent biological or production samples, and external validation for each intended use.