What's that smell?

Many different cultures utilize garlic in the kitchen, so most people know that a dish containing lots of garlic is not a good choice for a first date. The major volatile compounds (which contribute to this unfortunate characteristic of garlic) are sulfur-containing compounds. These compounds have been analyzed and identified by T. Yu, et al. using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS).

Interestingly, the major volatile compounds of garlic are not originally found in the cloves. A flavor precursor (alliin) is in the intact cloves. This colorless, odorless, and water-soluble molecule reacts with the enzyme allinase when the cloves are crushed to form allicin. Allicin is unstable and forms the potent compounds found in garlic oil.

While it may not get you a second date, garlic has been shown to decrease the occurence of cardiovascular disease. Both in vitro and some clinical studies have shown that garlic has the power to reduce cholesterol, inhibit platelet aggregation, reduce blood pressure, and increase antioxidant status. Further studies need to be done because it is still unclear what compounds in garlic produce these effects, and some of the clinical studies have not produced positive results.

I also found a rather strange clinical trial involving garlic. Ten pregnant women were given capsules containing either a placebo or the essential oil of garlic. Amniotic fluid samples were taken from them 45 minutes later. A sensory panel of adults determined that the fluid from four out of the five women who ingested the garlic pill smelled "stronger or more like garlic".

I think I'll stick with smelling and tasting the garlic in my food. Don't worry, I'll brush before class.


Sources:
Yu, et al. J. Agric. Food Chem., Vol. 37, No. 3, 1989. 725-730.
K. Rahman and G.M. Lowe. J. of Nutrition. 2006. 736S-740S.
J.A. Mennella, et al. Chemical Senses. Oxford Univ. Press, 1995.