garlic

Garlic, scientifically known as Allium sativum, is a bulbous perennial plant widely recognized for its distinctive sulfurous flavor and aroma. This plant is cultivated globally and is prominent in culinary traditions as a spice and seasoning. It appears in forms such as cloves, powders, granules, and minced preparations. Garlic's characteristic sensory note is sulfurous, attributable to its organosulfur compounds. It is also referenced under synonyms including allium pekinense and dehydrated garlic varieties. The compound is cataloged in controlled vocabularies such as PubChem. Typically sourced from garlic bulbs, it is processed into various forms to meet culinary application needs.

Garlic occurs naturally as the bulb of Allium sativum and is widely cultivated and harvested for human consumption. Its distinct sulfurous flavor stems from compounds such as allicin formed when garlic is crushed or chopped. Garlic is primarily applied as a spice and a natural seasoning in various food products, enhancing savory flavors. Its utilization extends to dried forms including powders and granules, as well as fresh minced and sliced forms. Usage recommendations align with FEMA (US) standards for spices and natural flavorings, where garlic serves a key role in flavor formulation but is not intended for fragrance or flavor use beyond defined thresholds.

Garlic’s key sensory attribute—the sulfurous flavor—is derived from its complex organosulfur chemistry, including allicin and related compounds that form upon tissue disruption. This reflects its reactivity and volatility which influence flavor release and longevity in formulations. Physically, garlic is available in moist, fresh bulbous forms as well as dehydrated powders, slices, and granules, each with distinct properties affecting solubility, dispersibility, and storage stability. The material's composition affects its application in seasoning blends and natural flavorings, where controlled processing methods preserve desired organoleptic qualities while minimizing degradation.

	allium sativum
Pubchem (sid):	135301151

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View
Wikipedia:	View
FAO:	REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
spices, other natural seasonings and flavorings
Recommendation for garlic usage levels up to:
	not for fragrance use.
Recommendation for garlic flavor usage levels up to:
	not for flavor use.

Safety references

ClinicalTrials.gov:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

allium sativum

Chemidplus:0977001812