Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry A
sulfoxide derived fromcysteine , primarily responsible for the aroma of freshly choppedgarlic .
Etymologies
Sorry, no etymologies found.
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Examples
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Chemists say that when garlic is crushed, chopped, or chewed, an enzyme is released that converts one of garlic's key sulfur compounds, called alliin, into allicin.
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When you cut a clove of raw garlic, a neutral vegetable substance called alliin mixes with a plant enzyme called allinase to produce the potent allicin factor.
The Tao of Health, Sex and Longevity Daniel Reid 1989
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According to the boffins, garlic has no flavour until the cell walls are broken, and when the cell walls are broken, the enzyme alliinase is released, which reacts with a precursor compound, alliin, to form diallyl thiosulfinate and other thiosulfinates the pongy and tasty side of the garlic.
Food for Fort: Talking turkey, and other matters Matthew Fort 2010
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Kyolic is the only manufacturer of aged garlic, which is a much more effective and scientifically-backed form of garlic than formulas which contain just "allicin" or "alliin" for example.
The Full Feed from HuffingtonPost.com R.Ph. Suzy Cohen 2011
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