Transformation of Sulfur Compounds in Garlic


Natural Aging-Bioconversion Pathway: This pathway leads both water- and oil-soluble sulfur compounds, mainly water-soluble. During the natural aging, the harsh and irritating compounds in raw garlic are converted mild, stable, safe and beneficial compounds.

Cell Rupture-Allicin Decomposition Pathway: When garlic is cut or crushed, alliin is enzymatically converted into allicin. Allicin is highly unstable and rapidly decomposes under uncontrollable chemical reactions to produce odorous oil-soluble sulfur compounds.