Why does smell of Garlic Persists for long to the vessels?

Answer 1

The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.

A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odour component. Allicin has been found to be the compound most responsible for the spiciness of raw garlic. This chemical opens thermoTRP (transient receptor potential) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.
When crushed, garlic yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.

Answer 2

Garlic has a very potent smell about it. After chopping garlic, you may notice that you still have the odor of it on your hands - up to hours after. As delicious as garlic is, walking around smelling like it is another story.

To remove the garlic smell from your hands, simply rub your hands with a stainless steel spoon or other stainless steel utensil.

Don't have stainless steel utensils on hand? A little salt or baking soda rubbed on the hands should do the trick, also.

One household tip for removing odors from fish, onions, or garlic from your hands is to rub your hands across the blade of a stainless steel knife. In fact, you can even buy stainless steel 'soaps', which are just hunks of stainless steel that are about the same shape and size as a bar of normal soap. Does stainless steel remove odors? If so, how does it work?

There isn't a lot of hard scientific data (that I have seen anyway) concerning stainless steel odor eaters. However, you can test this kitchen wisdom yourself, using your nose to take data. Better yet, get someone else to smell your fingers, since your own sniffer will have odor molecules inside it already from exposure to the food.

My experience has been that the knife trick works, but only up to a point. If you have been working with onions, garlic, or fish long enough for their 'perfume' to be absorbed into your skin, the best you can do is to diminish the scent with the steel.
Other types of odors are not affected by contact with the metal.

How It Works

This is speculation on my part - if you know more about the chemistry behind this phenomenon, please feel free to write me. It makes sense to me that the sulfur from the onion/garlic/fish would be attracted to and bind with one or more of the metals in stainless steel. Formation of such compounds is what makes stainless steel stainless, after all. Onions and garlic contain amino acid sulfoxides, which form sulfenic acids, which then form a volatile gas (propanethiol S-oxide), which forms sulfuric acid upon exposure to water. These compounds are responsible for burning your eyes while cutting onions and also for their characteristic scent. If the sulfur compounds bind to the steel, then the odor is removed from your fingers.

Answer 3

Garlic is one of the plants that evolved in tandem with many animal physiologies and is considerably resonant with them and a beneficial ally: the body knows garlic and has kindred signatures with it...part of the doctrine of signatures still little known in allopathy.

Answer 4

Garlic's aromatic particles are among the heaviest and also possess strong binding property to tie up with other molecules.

Answer 5

It is an adaptation human beings have made over 5000 years of being hunted by vampires.

Answer 6

because of the oils in that secretes from the oils in the cloves