06 Aug 2020 --- A new discovery could lead to a more potent garlic that could boost flavor. A team of Virginia Tech researchers in the US have discovered a further step in the metabolic process that produces the enzyme allicin, which leads to garlic’s delectable taste and aroma, a finding that upends decades of previous scientific belief. Their work could boost the malodorous – yet delicious – characteristics that garlic-lovers over the world savor.
