https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGarlic%2F9%2FenTranslations:Garlic/9/en - Revision history2026-09-13T02:00:57ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Garlic/9/en&diff=150566&oldid=prevFuzzyBot: Importing a new version from external source2025-06-08T12:52:42Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-[[transient receptor potential]] channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition products [[diallyl disulfide]] and [[diallyl trisulfide]], are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as [[vinyldithiin]]s and ajoene.</div>FuzzyBot