Can someone give me information of garlic?!
the ingredient that is responsible for its primary effect (odor, taste,preservation properties, etc)
identify formula and structure of this ingredient!.!.
physical propertiesWww@FoodAQ@Com
identify formula and structure of this ingredient!.!.
physical propertiesWww@FoodAQ@Com
Answers:
If you slice open a clove of garlic, you will see that it is composed of cells separated by cellulose walls!. Thanks to research conducted in 1951 by two Swiss chemists, Dr!. Arthur Stoll and Dr!. Ewald Seebeck, we know these cells contain either a cysteine-based sulfur rich amino acid, called alliin, which is stored in the mesophyll cells that make up most of the clove, or a protein-based enzyme called alliinase, that is stored only in the vascular bundle sheaths that run vertically up through the cloves, which reacts spontaneously with Alliin on contact, hence the need to be kept apart by the cellular walls!. The clove had little or no discernible smell until you sliced it allowing these two compounds to mix and form a sulfenic acid which almost spontaneously condenses down to form thiosulphinates, mostly allicin!. Among researchers, there are several other complicated chemical names for allicin!. It is the allicin that is thus formed by chemical action that has the familiar garlic smell!.
When garlic is first sliced, diced, cubed or crushed, the amount of allicin increases with time as the alliin is converted into allicin, releasing pyruvic acid (the stuff that gives onions their pungency) and ammonmia, resulting in the typical garlic aroma!. As allicin sets after crushing, it reacts with itself and converts to diallyl disulfide, mostly, with a few other compounds also being formed!. The reaction of allicin and itself, or other compounds, continues until there is no more allicin as it will all have been converted into other things!.
Allicin is a volatile and short-lived (hours or days) compound, which if left alone, will break down into other compounds, such as diallyl disulphide!. In a matter of hours it will further degrade into an oily witches brew of bisulphides, trisulphides such as allyl methyl trisulphide and vinyldithiins and polysulphides and many others!. Allicin is a powerful natural antibiotic (about one-fiftieth as powerful as penicilin and one-tenth as powerful as tetracycline) that will kill many kinds of bacteria (including bacillus, escherischia (E!. Coli), mycobacterium, pseudomonas, staphylococcus and streptococcus) and other microscopic life forms and will kill or repel small insects and parasites!. It also has anti-fungal and anti-viral properties!. Allicin exists only in raw garlic and cooking causes it to rapidly decay into other compounds which are less antibiotic in nature, but which result in many of garlics beneficial effects!. Allicin itself breaks down very rapidly in the body as saliva and stomach acids turn it into various sulfides!.Www@FoodAQ@Com
When garlic is first sliced, diced, cubed or crushed, the amount of allicin increases with time as the alliin is converted into allicin, releasing pyruvic acid (the stuff that gives onions their pungency) and ammonmia, resulting in the typical garlic aroma!. As allicin sets after crushing, it reacts with itself and converts to diallyl disulfide, mostly, with a few other compounds also being formed!. The reaction of allicin and itself, or other compounds, continues until there is no more allicin as it will all have been converted into other things!.
Allicin is a volatile and short-lived (hours or days) compound, which if left alone, will break down into other compounds, such as diallyl disulphide!. In a matter of hours it will further degrade into an oily witches brew of bisulphides, trisulphides such as allyl methyl trisulphide and vinyldithiins and polysulphides and many others!. Allicin is a powerful natural antibiotic (about one-fiftieth as powerful as penicilin and one-tenth as powerful as tetracycline) that will kill many kinds of bacteria (including bacillus, escherischia (E!. Coli), mycobacterium, pseudomonas, staphylococcus and streptococcus) and other microscopic life forms and will kill or repel small insects and parasites!. It also has anti-fungal and anti-viral properties!. Allicin exists only in raw garlic and cooking causes it to rapidly decay into other compounds which are less antibiotic in nature, but which result in many of garlics beneficial effects!. Allicin itself breaks down very rapidly in the body as saliva and stomach acids turn it into various sulfides!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Garlic
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I don't know if this is what you're looking for, but the chemical that gives garlic its pungent odor and strong taste is sulfur!.Www@FoodAQ@Com