In the present study, enzyme assisted extraction of organosulfur compounds, especially cycloalliin, from garlic (Allium sativum L) was examined using various commercial cellulases, and the changes of the cycloalliin contents in garlic extract were investigated after storage at 40 degrees C and 60 degrees C for 30 days. Among the commercial enzymes tested, Ultraflo L showed the greatest yield of cycloalliin compared to other cellulases. The conditions were optimized to include 2.5% (v/w) addition of Ultraflo L, 1 h incubation at 40 C and a pH of 6.0. Under the optimum conditions, the contents of cycloalliin achieved 1.5-folds increase in the enzyme-assisted garlic extract compared with the non-enzymatic extraction. In addition, the cycloalliin content was also significantly increased 3.8-fold after storage at 60 degrees C for 15 days. The polyphenol content was also significantly increased by 3-fold after at 60 degrees C for 30 days. Overall, Ultraflo L proved to be an efficient method to extract cycloalliin from garlic. (C) 2013 Elsevier Ltd. All rights reserved.