# S-allyl-l-cysteine

> Source URL: https://additivefacts.com/additives/s-allyl-l-cysteine
> Markdown URL: https://additivefacts.com/additives/s-allyl-l-cysteine.md

**Safety rating:** SAFE
**CAS number:** 21593-77-1
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

S-allyl-l-cysteine (SAC) is an organosulfur compound derived from garlic that functions as a flavoring agent in food products. It is responsible for some of garlic's characteristic aroma and taste properties and is used to enhance flavor profiles in various food applications.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is S-allyl-l-cysteine?

S-allyl-l-cysteine (CAS Number: 21593-77-1) is an organosulfur amino acid naturally present in garlic (Allium sativum). It is formed through the enzymatic conversion of alliin, a precursor compound in fresh garlic. SAC is one of the major sulfur-containing compounds responsible for garlic's distinctive flavor and aroma characteristics. As a flavoring agent, it can be isolated from garlic extracts or synthesized for use as a food additive to impart garlic-like flavoring notes to various food products.

## Common Uses

S-allyl-l-cysteine is primarily used as a flavoring agent and flavor adjuvant in the food industry. Its applications include:

- Savory food products requiring garlic flavoring
- Processed meat and poultry products
- Sauces, condiments, and flavor compounds
- Soup mixes and bouillon products
- Seasoning blends and spice mixtures

The compound provides authentic garlic flavor characteristics while offering advantages such as improved shelf stability compared to fresh garlic or garlic powder, and the ability to standardize flavor intensity across batches.

## Safety Assessment

S-allyl-l-cysteine has a favorable safety profile based on available data. The FDA has received zero adverse event reports associated with this additive and zero recalls involving SAC as of the most recent database updates. This indicates no documented safety incidents in the U.S. food supply.

The compound is naturally present in garlic, a food with extensive human consumption history spanning centuries across multiple cultures. SAC is also produced endogenously in the human body through normal metabolism. Research has not identified significant toxicological concerns at the levels used as a flavoring agent in food products.

Acute toxicity studies in animal models have demonstrated low toxicity when SAC is administered orally. The lack of genotoxicity concerns and the compound's natural origin further support its safety profile for use as a food flavoring.

## Regulatory Status

S-allyl-l-cysteine has not been granted GRAS (Generally Recognized as Safe) status by the FDA, meaning it has not undergone formal GRAS notification review or approval. However, this classification does not indicate the additive is unsafe; rather, it reflects that formal regulatory authorization through the GRAS process has not been completed.

The compound may be used in food products under the FDA's food additive regulations if appropriate food additive petitions have been submitted and approved, or it may qualify for other regulatory pathways depending on the specific food application and concentration levels.

In the European Union, organosulfur compounds from garlic are recognized in food regulations, though specific approval status for isolated SAC may vary by application.

## Key Studies

Scientific literature on S-allyl-l-cysteine has primarily focused on its bioactive properties rather than safety in food applications. Research has documented:

- Chemical composition and identification of SAC in aged garlic extracts
- Organoleptic characteristics contributing to flavor profiles
- Bioavailability and metabolism in humans following consumption
- Natural presence in garlic and formation mechanisms

The absence of adverse event reports and regulatory concerns, combined with its natural origin and extensive human exposure through garlic consumption, provides reasonable assurance of safety for its use as a flavoring agent in food products at typical usage levels.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "S-allyl-l-cysteine — Safety, regulation, and evidence." https://additivefacts.com/additives/s-allyl-l-cysteine. Accessed 2026-05-19.