How can mincing change the flavor intensity of an ingredient like garlic?

Question

Smaller pieces from mincing intensify garlic’s flavor as more oils and enzymes are released.

Answer 1

Mincing garlic releases more of its flavor compounds, particularly allicin, resulting in a stronger, more pungent taste compared to using it whole or sliced. The finer the mince, the more intense the flavor.

Detailed Explanation:

When garlic is minced, its cell walls are broken down, releasing enzymes that convert alliin into allicin. Allicin is the compound responsible for garlic's characteristic pungent aroma and flavor. The more the garlic is minced, the more cells are ruptured, and the more allicin is produced. This is why finely minced garlic has a much stronger and more intense flavor than roughly chopped or whole garlic cloves. The surface area exposed also increases, allowing the volatile flavor compounds to dissipate more readily, further intensifying the perceived taste. The chemical reaction continues even after mincing, so the flavor can change over time.

Pro Tip:

If you want a milder garlic flavor, add minced garlic later in the cooking process. Cooking deactivates the enzymes and reduces the pungency of the allicin. For a stronger flavor, add it at the beginning, but be careful not to burn it, as burnt garlic becomes bitter.