Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering. an S-alkyl-L-cysteine S-oxide = 2-aminoprop-2-enoate + an S-alkyl sulfenate Homodimer. Expressed in bulb (at protein level) (PubMed:12136147, PubMed:12235163, PubMed:17174334). Expressed in shoots. The 6 Cys residues of the EGF-like domain are arranged in a disulfide pattern different from the one found in the canonical EGFs. The function of this domain is unclear. It may be a binding site for other proteins or the docking site for a putative alliinase receptor. Belongs to the alliinase family. What's that smell? - Issue 39 of October 2003