55. Garlic

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch55

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Garlic, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch55

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • garlic, belonging to onion family - known to ancient Romans and Egyptians, from time of Moses;
  • pre-Christian era, citizens of Greece and Rome - belief in garlic's supernatural qualities;
  • elite groups in China, regarding garlic flavor objectionable - offensive smell in breath of people;
  • garlic, underground bulb of a perennial plant - flat leaves and small white flowers;
  • garlic, grown in different regions of the world - free of extremes of climate;
  • aroma and flavor of garlic - released on bruising or processing;
  • special care, needed for distillation of garlic oil;
  • garlic oil, yellowish-brown in color - strong pungent aroma, disagreeable due to high concentration;
  • garlic, flavor in savory foods - extractives, in processed foods as soups, curries and dry preparations;
  • garlic extract, and platelet aggregation inhibition - lowering cholesterol level


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References