Off or spoiled garlic often tastes mouldy and musty, quite unlike the sharp, pungent flavour of fresh garlic.
This unpleasant flavour is primarily due to the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that can develop in garlic that is improperly stored or has begun to decay. Even a small amount of TCA can significantly impact the taste.
Here's a breakdown of the characteristics of off garlic:
- Mouldy: A distinct, earthy, and sometimes even stale taste reminiscent of mould growth.
- Musty: A damp, cellar-like flavour that lacks the bright, fresh quality of good garlic.
- Less Pungent: The strong, sharp bite typically associated with garlic may be diminished or entirely absent.
- Bitter: Sometimes, off garlic can develop a bitter aftertaste.
It's important to discard garlic that exhibits these characteristics as it indicates spoilage and could potentially harbor harmful bacteria or toxins. When in doubt, it's always best to err on the side of caution and choose fresh, firm garlic cloves.
