Variety traits

Garlic Taste and Aroma

Allium sativum L.

The taste and aroma of garlic are quality characteristics determined by the content of sulfur-containing compounds and essential oils. The intensity of these traits is measured through biochemical analysis and expert sensory evaluation.

In the reference 33 varieties crop Garlic, where this is mentioned in the description.

The primary components forming the specific taste and odor are sulfur-containing compounds, particularly allicin and its precursor alliin. The pungency and aroma are manifested upon the mechanical destruction of bulb tissues, when the enzyme alliinase converts alliin into biologically active allicin.

In agronomic practice, the assessment of this trait is conducted through laboratory measurement of the concentration of essential oils and sulfur-containing substances, as well as by means of organoleptic sensory scales. The final quality indicators depend on varietal characteristics, the level of agronomic practices, and the soil and climatic conditions of the cultivation zone.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Garlic mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.