ibps-so 2015 · Question 87 of 100
The correct option is (a) Allinase. The pungency in uninjured garlic is due to the presence of an enzyme called Allinase. Allinase is responsible for converting the non-pungent compound Alliin, which is present in garlic, into Allicin. Allicin is the compound responsible for the characteristic pungent odor and flavor of garlic.
Source: IBPS SO Agricultural Field Officer (Scale I) Mains 2015 Memory Based (CareerPower) · memory-based
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