Garlic smells because it has special chemicals inside called sulfur compounds. When you crush or cut garlic, these chemicals are released and start to work their magic. They stick to your skin and clothes like glue, which is why the smell lingers for a long time.
How It Works
When you chop up garlic, it makes the cells inside break open. This lets out allicin, one of the main chemicals responsible for garlic’s strong smell. Allicin loves to stick around and can even travel through your body, which is why it stays on your breath and skin long after you stop cooking.
Examples
- Your hands smell like garlic even after you've finished eating because the chemicals stick to your skin.
- Garlic leaves a strong smell on your clothes when you cook it for a long time.
- You can still taste garlic on your breath hours after you ate a meal.
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See also
- What Causes Hiccups?
- What Causes the Color of Leaves?
- Why Do We Blink?
- How Can a Single Seed Grow into a Tree?
- How Do Birds Migrate So Far?
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Categories: Biology · garlic,smell,biochemistry