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Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
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this post was submitted on 19 Dec 2025
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It's also important to note that allicin breaks down with time, acid, or the application of heat.
Another note here, it takes time for the allicin to form. So your maximum flavor is about 10-15 minutes after crushing the garlic. After that, you start losing flavor.
That said, allicin is only one of many flavors. And different preparations can highlight those flavors. A rich tomato sauce that has simmered for hours is elevated with garlic, but fresh garlic is a waste. Use jarred or even powdered (soaked in room temp water for a few minutes first) and it will taste much the same.
Food science is probably my favorite science
It is the tastiest science. Now, I have not personally tested that statement for every science, but I have licked a lot of things over the years.
Licking things to see how they taste is the essence of science.
~~Girl Boy~~ Scientist dinner