characteristic smell and flavor is allicin.
Allicin is not simply present in large amounts in an intact garlic clove. When garlic is cut, crushed, or chopped, an enzyme called alliinase helps convert sulfur-containing compounds into allicin and other compounds.
This chemical reaction is responsible for much of the strong smell and flavor that we associate with fresh garlic.
4. Purple Garlic Contains Anthocyanins
One interesting feature of purple garlic is the presence of natural pigments called anthocyanins.
Anthocyanins are compounds responsible for red, purple, and blue colors in many plants.
