The stink-free garlicin can be gained by preventing garlic enzyme activation and taking (different) processing conditions according to the physical and chemical properties of the garlicin.

• 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。