“…Since these compounds are responsible of different biological activities and contribute to sensory attributes of the garlic products, the precise determination of the OSCs profiles is of interest. It is important to take into account that TS, including allicin, can also suffer transformations during the different stages of the analytical process (isolation, gas-chromatographic analysis and mass identification -when hot ionisation source are used-or combination of them) due to the reactive characteristics (Auger, Rousset, Thibout, & Jaillais, 1989;Block, 1993). This fact leads to artifacts formation, reporting thus, OSCs profiles no representative of the original sample (Block, 1993(Block, , 2013, however there are more recently publications about OSCs analysis employing GC-MS.…”