from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A sulfoxide derived from cysteine, primarily responsible for the aroma of freshly chopped garlic.
Sorry, no etymologies found.
Chemists say that when garlic is crushed, chopped, or chewed, an enzyme is released that converts one of garlic's key sulfur compounds, called alliin, into allicin.
When you cut a clove of raw garlic, a neutral vegetable substance called alliin mixes with a plant enzyme called allinase to produce the potent allicin factor.
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.
Kyolic is the only manufacturer of aged garlic, which is a much more effective and scientifically-backed form of garlic than formulas which contain just "allicin" or "alliin" for example.