Garlic oils

Crushing garlic releases garlic oils, the highly pungent essential oils used in spice mixes and other flavourings. Their major constituent is allyl sulfide, the compound behind garlic’s unmistakable bite. Flavour houses dose these oils into savoury seasonings, sauces and meat products where fresh garlic is impractical, and encapsulation tames their volatility for dry mixes. Potency varies with garlic variety and distillation method, so buyers specify the sulfide profile rather than trusting aroma alone. Oleoresins offer a more stable alternative for long-life products.