Garlic oil flavor

Garlic is one of the most commonly used herbs in the world. It is a member of the onion family and has a strong and characteristic odour, which is different in both fresh and fried state. Allium sativum L., which is commonly known as garlic, belongs to the onion family Alliaceae and is closely related to the onion, shallot, leek, chive, and rakkyo. The plant has-been used as a flavoring agent and a traditional medicine since antiquity, and is now cultivated worldwide.

Garlic has been also proposed as one of the richest sources of total phenolic compounds among the usually consumed vegetables, whereas highly ranked regarding its contribution of phenolic compounds in human diet.

It has a pungent and spicy flavor, which is mainly related to sulfur containing compounds such as allicin, alliin, ajoene, dially disulfide, dithiin and s-allylcysteine.

Oil is one of the three major classes of food substances; the others are protein and carbohydrates. Garlic oils are naturally occurring esters of glycerol and fatty acids that have commercial uses, some oils are called trimester examples are triglycerides or simple glycerides.

It is believed that dially disulfide is an important odour component in the garlic. Allicin is the component responsible for the spiciness in the raw garlic and has powerful antibiotic and antifungal properties.

The essential oils of garlic are shown to be dominated by sulfur-containing compounds, particularly allyl polysulfides. Garlic oils are liquid at room temperature; this is because of the type of fatty acids they contain. In general the more saturated fatty acid oils contain, the more solid it will be and the more unsaturated fatty acid the oils contain the more liquid it will be at room temperature.

Garlic oil flavor