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Garlic discovery could lead to 'more potent' varieties and better controls for flavour

from Food Ingredients First

Garlic discovery could lead to 'more potent' varieties and better controls for flavour Food Ingredients First A new discovery could lead to a more potent garlic that could boost flavour. A team of Virginia Tech researchers in the U.S. have discovered a further step in the metabolic process that produces the enzyme allicin, which leads to garlic’s delectable taste and aroma, a finding that upends decades of previous scientific belief. Their work could boost the malodorous — yet delicious — characteristics that garlic-lovers over the world savour. READ MORE

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