How does garlic flavor change during slow roasting?

Question

See how slow roasting transforms garlic from pungent to sweet and mellow.

Answer 1

Slow roasting garlic transforms its pungent, sharp flavor into a mellow, sweet, and almost caramelized taste. This is due to the breakdown of allicin, the compound responsible for garlic's strong flavor.

Detailed Explanation:

When garlic is raw, it contains compounds that, when crushed or chopped, react to form allicin. Allicin is what gives garlic its characteristic strong and sometimes spicy flavor. However, allicin is unstable and breaks down when heated.

During slow roasting, the garlic is exposed to gentle heat over a longer period. This prolonged exposure to heat allows the allicin to break down gradually and completely. As the allicin degrades, it transforms into other compounds that contribute to a sweeter, milder, and more complex flavor profile. The natural sugars in the garlic also caramelize, further enhancing the sweetness and adding a rich, nutty undertone. The result is a soft, spreadable clove with a flavor that is significantly different from raw garlic.

Pro Tip:

To prevent burning, wrap the garlic bulb tightly in aluminum foil with a drizzle of olive oil before roasting. This helps to steam the garlic and ensures even cooking.