The pungency in uninjured garlic is due to the presence of:

Correct option is A

The correct option is (a) Allinase is an enzyme present in garlic, and when garlic is crushed or injured, it catalyzes the conversion of alliin into allicin, which gives garlic its characteristic pungency.
(b) Propyl disulphide – Related to the odor
(c) Momordicosides – seen in bitter gourd
(d) Sulphur oxalate – High-oxalate vegetables include spinach, beets, rhubarb, sweet potatoes, and potatoes,
(e) Tenin – Tannins naturally occurring phenolic compounds, are found in various agricultural products, including fruits (grapes, berries), nuts (acorns, walnuts), legumes (beans),