1-PeCSO is isolated from onion or garlic bulbs. It acts as a key compound in garlic greening and reacts with lachrymatory factor synthase.

3836-24-6

C6H11NO3S

177.22

S-1-Propenyl-L-cysteine sulfoxide

(< 1 mg/ml refers to the product slightly soluble or insoluble )
Powder: -20°C for 3 years
In solvent: -80°C for 2 years