Disulfides are a class of compounds characterized by the presence of a sulfur-sulfur (S-S) bond. They are commonly found in various natural sources, including garlic and onions, where they contribute to their distinctive flavors and aromas. Disulfides play a significant role in food chemistry, particularly in the formation of flavor compounds during cooking and processing. They are also important in biological systems, where they contribute to the stabilization of protein structures through disulfide bridges. In culinary applications, disulfides enhance the sensory characteristics of foods, providing depth and complexity to flavors. Their health significance includes potential antioxidant properties, although excessive consumption may lead to adverse effects.