Used in agricultural and plant biology research to quantify alliinase enzyme activity in garlic, onions, and other Allium species. Helps assess enzyme levels during plant development, stress responses, and post-harvest storage. Supports studies on flavor compound formation, as alliinase is responsible for producing bioactive sulfur compounds like allicin. Enables quality control in food and nutraceutical industries by measuring enzymatic potency in garlic-based products. Also utilized in breeding programs to screen plant varieties with enhanced health-promoting properties.