Unfortunately, aging garlic loses its aroma and
alliin with it, so it becomes basically useless.
Not exact matches
Allinase is found in different cells to
alliin, cleanly separated by the cell walls, so the reaction occurs immediately after slicing the root
with a knife.
Allicin, among the most potent organosulfur compounds in onion, is produced when the enzyme allinase reacts
with alliin.
What actually happens is that when you slice into garlic
with a knife, two other sulphuric compounds called
alliin and allinase come into contact
with each other and react.