However, other possible routes of the synthesis of γ-glutamylpeptides and alliins may not be excluded. Alliins and γ-glutamylpeptides are known to have therapeutic utility and might have potential value as phytopharmaceutics. The alliins and their breakdown products (e.g. allicin) are the flavor precursors for the odor and taste of species. Flavor is only released when plant cells are disrupted and the enzyme alliinase from the vacuole is able to degrade the alliins, yielding a wide variety of volatile and non-volatile sulfur-containing compounds. The physiological function of γ-glutamylpeptides and alliins is rather unclear.