The characteristic odour of garlic is due to

The correct answer is B because the characteristic odour of garlic is primarily caused by organosulphur compounds. When garlic is crushed or chopped, an enzyme called alliinase converts alliin into allicin. Allicin and its breakdown products, such as diallyl disulphide, contain sulphur atoms which are responsible for the pungent and distinctive smell. While garlic also contains other nutrients, the volatile sulphur molecules are the specific source of its aroma.