Garlic contains sulfur compounds such as allicin, which break down into various volatile molecules responsible for its strong and distinctive odor.
Sulfur compounds found in garlic are responsible for its strong and characteristic odor. When garlic is cut, crushed or chopped, specific enzymes present in its cells come into contact with sulfur compounds, triggering chemical reactions that release sulfur-containing volatile compounds, such as allyl aldehyde, diallyl disulfide and diallyl trisulfide. These volatile compounds are responsible for the pungent and persistent smell of garlic. They are also responsible for its distinctive taste.
The strong smell of garlic is also due to an enzymatic reaction that occurs when it is cut, chopped, or crushed. Indeed, garlic contains odorless chemical precursors when intact, but they transform into odorous compounds when they come into contact with a specific enzyme, alliinase. This enzyme is released when garlic cells are damaged, which happens when it is cut or pressed.
When alliinase comes into contact with garlic's chemical precursors, especially alliin, it transforms them into a series of volatile sulfur compounds, responsible for the characteristic smell of garlic. Among these compounds is allicin, known for its antibacterial and antifungal properties.
This enzymatic reaction occurs quickly after garlic is cut, which explains why its strong smell develops so rapidly. It is interesting to note that heat can destroy alliinase, reducing the intensity of the garlic smell in cooked dishes.
Alliinase is an enzyme present in garlic that plays a key role in the formation of the strong characteristic odor of this vegetable. When garlic is crushed, cut, or chewed, alliinase comes into contact with a compound called alliin, naturally present in garlic. This enzymatic interaction causes the conversion of alliin into another substance, allicin.
Allicin is a volatile organosulfur compound that is responsible for the pungent and characteristic odor of garlic. In addition to its role in odor formation, allicin is also responsible for some of the antimicrobial and antioxidant properties associated with garlic.
It is important to note that allicin is quite unstable and quickly decomposes into other sulfur compounds that contribute to the lingering odor of garlic. This is why handling freshly cut or crushed garlic can leave a persistent smell on hands and kitchen utensils.
In summary, alliinase is an enzyme present in garlic that, through its interaction with alliin, leads to the formation of allicin, responsible for the strong and characteristic odor of garlic.
Garlic has been used for millennia both for its culinary and medicinal properties. In fact, it is renowned for its health benefits, especially for its antibacterial and antifungal properties.
The enzymatic reaction responsible for the formation of odorous sulfur compounds in garlic is triggered when the bulb is cut, crushed, or chewed. That is why fresh garlic is more pungent than cooked garlic.
Garlic is rich in volatile sulfur compounds such as diallyl aldehyde, methyl allyl aldehyde and diallyl disulfide, which are responsible for its characteristic odor.
Sulfur compounds, especially allicin, are responsible for the characteristic odor of garlic.
When garlic is heated, sulfur compounds break down into other volatile molecules, which strengthens the persistent odor.
No, the level of sulfur compounds varies from one variety of garlic to another, which can influence the intensity of the odor.
Rubbing your hands with lemon, vinegar, or baking soda can help reduce the lingering smell of garlic.
In addition to its culinary use, garlic is known for its medicinal properties, particularly for its antimicrobial and antioxidant effects.
No one has answered this quiz yet, be the first!' :-)
Question 1/5
