Garlic produces its distinctive aroma through a fascinating chemical process. When a garlic clove is cut or crushed, it releases sulfur compounds that create the characteristic smell we all recognize. This process involves enzymes and chemical reactions that transform odorless compounds into aromatic molecules.
Inside intact garlic cells, we find alliin, a sulfur-containing amino acid that is completely odorless. This compound is stored in the cell's cytoplasm, while the enzyme alliinase is kept separate in different cellular compartments. This separation is crucial because it prevents the reaction from occurring until the cell is damaged.
When garlic cells are damaged by cutting, crushing, or chewing, the protective cell walls are broken down. This physical disruption allows alliin and alliinase to come into contact for the first time. The moment these two components mix, an immediate enzymatic reaction begins, setting the stage for the production of garlic's characteristic aroma compounds.
The enzymatic reaction converts alliin into allicin, the primary compound responsible for garlic's characteristic pungent aroma. This transformation occurs rapidly, within seconds of the cell walls being broken. Allicin contains sulfur atoms that give it its distinctive smell and also contribute to many of garlic's health benefits.