Raw garlic and cooked garlic have distinct flavors due to the chemical reactions that occur during the cooking process. When garlic is raw, it contains an enzyme called alliinase and a sulfur compound called alliin. These two components are stored separately within the garlic's cells.
When raw garlic is crushed, minced, or made into a paste, it causes the alliinase enzyme to come into contact with the alliin compound, triggering a chemical reaction. This reaction converts alliin into allicin, which is responsible for the pungent aroma and sharp flavor of raw garlic. This is why raw garlic has a strong, sharp, and sometimes even spicy taste.
However, when garlic is cooked, especially at higher temperatures, the heat breaks down the alliinase enzyme and stops the formation of allicin. As a result, the flavor of the cooked garlic becomes milder and sweeter. The cooking process also caramelizes the natural sugars in the garlic, adding a subtle sweetness to the flavor profile.
Cooked garlic tends to have a more complex and nuanced taste compared to raw garlic, as the heat alters the chemical composition of the garlic cloves. The longer you cook garlic, the more mellow and sweet its flavor becomes. This is why garlic paste or sauce made with cooked garlic imparts a different taste compared to the raw counterpart.
It's worth noting that different cooking methods, such as sautéing, roasting, or boiling, can yield slightly different flavors and intensities. The duration and intensity of cooking can also influence the final flavor profile of the garlic.