Which key compound gives garlic its characteristic sharp taste and strong smell?
Show answer & explanation
Correct answer: B
Explanation
Correct Answer: Option 2 (Allicin)
Explanation:
The primary cause of garlic's distinctive pungent odor and taste is an organosulfur compound called allicin. Interestingly, whole garlic does not contain allicin. When a garlic clove is chopped, crushed, or chewed, the alliin present in it comes into contact with the enzyme alliinase, which produces allicin. This compound not only imparts flavor but also has strong antibacterial and antifungal properties.
Additional Facts:
Allyl isothiocyanate: It is responsible for the pungency of mustard, radish, and wasabi.
Capsaicin: It is the compound found in chili peppers that produces the burning and pungency.
Thymol: This is a natural monoterpene phenol found in thyme, which has a pleasant aroma.
Benefits of Garlic: Allicin is believed to lower blood pressure and promote heart health.
Possible questions for upcoming exams:
Which gas/compound causes tears in the eyes when cutting onions?
(Answer: Syn-propanethial-S-oxide)
What scale is used to measure the pungency of chili peppers? (Answer: Scoville Scale)
What pigment causes the yellow color of turmeric?
(Answer: Curcumin)