transcription, транскрипция: [ ˈa-lə-sən ]
noun
Etymology: New Latin Alli um (genus name of garlic, from Latin, garlic) + -cin (as in -mycin )
Date: 1944
: a pungent compound C 6 H 10 OS 2 formed enzymatically in crushed garlic cloves that imparts the distinctive smell to garlic and possesses antimicrobial properties