Odorless Garlic

Odorless garlic is a form of garlic that has been processed to reduce its strong smell and pungent flavor. This is often achieved through methods like aging or specific extraction techniques that alter the sulfur compounds responsible for garlic's characteristic odor.

Manufacturers use odorless garlic primarily as a flavoring ingredient to impart a mild garlic taste without the overpowering aroma. It is found in a variety of products where a subtle garlic note is desired, such as sauces, dressings, marinades, and some beverages.

Odorless garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. While garlic in general is studied for potential health benefits, specific health claims for odorless garlic are not widely established. Regulatory bodies like JECFA and EFSA have evaluated garlic and its components, but specific evaluations for 'odorless garlic' as a distinct ingredient may vary.