Food & Drink · 3
Which sulfur compound is primarily responsible for the pungent flavor of freshly crushed raw garlic?
Answer
Allicin
Allicin is produced when the enzyme alliinase converts alliin after garlic cells are damaged. The other compounds are either precursors or breakdown products.
💡 Did you know?
Allicin forms within seconds when garlic is crushed, but heat destroys it completely within minutes.
Other options people guess
- Alliin
- Diallyl disulfide
- S-allyl cysteine
Topics
- Food Chemistry
- Ingredients
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