What is the primary flavor compound in garlic?

The primary flavor compound in garlic is allicin. Allicin is a sulfur-containing compound that is formed when garlic is crushed or chopped, as it allows the enzyme alliinase to convert alliin into allicin. This reaction not only contributes to garlic's distinctive aroma and flavor but also its health benefits. Allicin is known for its antimicrobial properties and is often credited with various health-promoting qualities, making it a significant component in culinary applications and traditional medicine.

The other options, while related to garlic in some way, do not represent the primary flavor compound. Sulfides may be present in garlic and contribute to its aroma, but they are not the main flavor compound. Thiamine is a type of vitamin found in various foods, including garlic, but it is not responsible for its distinctive flavor. The term "alicin" appears to be a misspelling of "allicin" and thus does not represent a separate compound.