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Allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine are compounds that contain sulfur. When cooked, garlic also produces enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.

When the cells of the plant are damaged, the phytochemicals that give garlic its pungent flavor are produced. Enzymes in cell vacuoles cause the breakdown of several sulfur-containing compounds stored in the cell fluids (cytosol) when a cell is broken by chewing, chopping, or crushing. These compounds are what give garlic its hot or sharp flavor and strong smell. Because they are unstable, some of the compounds continue to react over time.

Garlic is much more potent than onion, shallot, or leeks because it has the highest concentration of initial reaction products among alliums. Despite the fact that many people enjoy the flavor of garlic, it is thought that these compounds evolved as a defensive mechanism to prevent birds, insects, and worms from eating the plant.

Garlic’s aroma and flavor are made possible by a large number of sulfur compounds. The compound most responsible for the “hot” sensation of raw garlic has been identified as allicin. The burning sensation caused by food heat is caused by this chemical opening thermo-transient receptor potential channels. Allicin is removed from garlic during cooking, reducing its spiciness. Allicin, alongside its decay items diallyl disulfide and diallyl trisulfide, are significant supporters of the trademark scent of garlic, with other allicin-determined compounds, for example, vinyldithiins and ajoene.

Garlic is sometimes referred to as the “stinking rose” because of its strong odor. The next day, garlic breath and sweat may be strongly recognizable if consumed in large quantities. This is on the grounds that garlic’s solid smelling sulfur compounds are processed, framing allyl methyl sulfide. Because it cannot be broken down, allyl methyl sulfide (AMS) enters the bloodstream. It travels to the lungs and skin before being excreted. Consuming garlic may have a long-lasting effect because digestion takes several hours and AMS release takes several more hours.