alliinase

In fact, garlic has no flavour until it's cut or crushed, which releases an enzyme (alliinase) and aprecursor, which have been isolated from one another in the garlic but which on cutting, slicing or crushing react to produce garlic's smell and flavour.

Food for Fort: Super-cheesy scones, cooker hoods and foul-tasting garlic 2010

And the smaller you cut the cloves, or the more thoroughly you crush them, the more the alliinase is released, the more thiosulfinates are formed and the stronger the pong.

Food for Fort: Super-cheesy scones, cooker hoods and foul-tasting garlic 2010

According to the boffins, garlic has no flavour until the cell walls are broken, and when the cell walls are broken, the enzyme alliinase is released, which reacts with a precursor compound, alliin, to form diallyl thiosulfinate and other thiosulfinates the pongy and tasty side of the garlic.

Food for Fort: Talking turkey, and other matters Matthew Fort 2010

Carefully dried garlic powder preserves the alliinase activity, but the powder should be ingested in enteric-coated tablets to protect it from inactivation by stomach acid.

The Best Alternative Medicine Dr. Kenneth R. Pelletier 2000

Carefully dried garlic powder preserves the alliinase activity, but the powder should be ingested in enteric-coated tablets to protect it from inactivation by stomach acid.

The Best Alternative Medicine Dr. Kenneth R. Pelletier 2000