Allicin doesn’t exist pre-formed in garlic. It arises from a clever chemical reaction involving two key compounds: alliin and alliinase.
Alliin is a stable sulfur-containing amino acid found readily in garlic cloves. It’s essentially a storage form of allicin.
Alliinase, on the other hand, is an enzyme. It’s kept separate from alliin within the garlic’s cellular structure. This prevents premature allicin formation and maintains garlic’s longevity.
The magic happens when you crush, chop, or otherwise damage a garlic clove. This action breaks down the cell walls, bringing alliin and alliinase into contact. Alliinase then acts on alliin, initiating a chemical conversion.
This conversion produces allicin, along with other sulfur-containing compounds that contribute to garlic’s pungent aroma and characteristic flavor profile. The speed of this reaction is influenced by factors like temperature and the presence of other substances. For optimal allicin yield, work quickly and with freshly crushed garlic. Remember, allicin is unstable; it degrades over time into other compounds.
Proper preparation is key to maximizing allicin extraction. Avoid prolonged heating, which diminishes allicin formation. Mince garlic just before use. Consider using a mortar and pestle for thorough cell disruption.
