Editing Garlic (section)

=== Chemistry ===
Fresh or crushed garlic yields the [[sulfur]]-containing compounds [[allicin]], [[ajoene]], diallyl polysulfides, [[vinyldithiin]]s, and {{nowrap|''S''-[[allylcysteine]]}}, as well as [[enzyme]]s, [[saponin]]s, [[flavonoid]]s, and [[Maillard reaction]] products when cooked, which are not sulfur-containing compounds.

The [[phytochemicals]] responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cells]] are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several sulfur-containing compounds stored in the cell fluids ([[cytosol]]).<ref>{{Cite journal |last1=Jones |first1=Meriel G. |last2=Hughes |first2=Jill |date=August 2004 |title=Biosynthesis of the flavour precursors of onion and garlic |journal=Journal of Experimental Botany |volume=55 |issue=404 |pages=1903–18 |doi=10.1093/jxb/erh138 |pmid=15234988 |doi-access=free}}</ref> The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time.<ref name="McGee, pp. 310–311">McGee, pp. 310–311</ref>

Among alliums, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or [[leek]]s.<ref name="McGee, pp. 310–311" /> Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a [[Plant defense against herbivory|defensive mechanism, deterring animals]] such as birds, insects, and worms from eating the plant.<ref name="Macpherson">{{cite journal |last1=Macpherson |first1=Lindsey J. |last2=Geierstanger |first2=Bernhard H. |last3=Viswanath |first3=Veena |last4=Bandell |first4=Michael |last5=Eid |first5=Samer R. |last6=Hwang |first6=SunWook |last7=Patapoutian |first7=Ardem |year=2005 |title=The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin |url=https://www.cell.com/current-biology/pdf/S0960-9822(05)00391-X.pdf |journal=[[Current Biology]] |publication-date=May 24, 2005 |volume=15 |issue=10 |pages=929–34 |bibcode=2005CBio...15..929M |doi=10.1016/j.cub.2005.04.018 |pmid=15916949 |s2cid=163993 |doi-access=free}}</ref>

A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-[[transient receptor potential]] channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<ref name="Macpherson" /> Allicin, along with its decomposition products [[diallyl disulfide]] and [[diallyl trisulfide]], are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as [[vinyldithiin]]s and ajoene.<ref name="Block2010" />