The main effective component in garlic is garlicin with strong pungent odor, but the garlicin in fresh garlic exists in stable and non-odor garlic amino acid.

• 当大蒜受到冲击(切片或捣碎),大蒜中的蒜酶接触空气后活化,催化大蒜氨酸转化成大蒜素产生臭味。