that has been the subject of further study is
known as 'Dr. Sakai Odour-Free Garlic.' This is a
product that has been patented
world-wide and is (or was) on sale commercially
in Japan and the USA, where it has FDA approval.
to the Sakai process, the whole garlic bulbs are
simply soaked in a solution containing 'natural
organic plant material' and then dried. The resultant
product has the appearance of an ordinary garlic
and, as the deodorising process is claimed to act
upon a biological pathway unrelated to the production
of the primary garlic flavour, the flavour of Dr
Sakai garlic is also said to be unaffected.
of the malodour associated with 'garlic breath' is
however claimed to be arrested.
Sakai is an agricultural scientist and President of
the Sanko Chemical Institute in Tokyo, Japan. He holds
a number of patents on odour control and first applied
for a UK patent for Sakai garlic in 1988. There was
some press coverage in The Grocer in 1987
and in 1990 but nothing
since appears to have been reported. 'Dr. Sakai' garlic
is available in retail packs in Japan and is (or was)
manufactured in the USA by a New Jersey-based company
who have advertised the product on the internet.
there is little point in developing a method of deodorising
garlic if the initial flavour itself is adversely
affected. Whilst Dr. Sakai's claim is that the flavour
is unaffected by the process this is clearly a main
precondition upon which the possible use of Sakai
garlic would be based. It is well understood that
the primary flavour compounds in garlic are the thiosulphinates
which are formed when garlic tissue is crushed. In
a study of thiosulphinates by Block et al., Dr. Sakai
garlic was assessed and the HPLC result is shown in
Figure 1 alongside that of an
untreated garlic sample.
1. HPLC analyses of Dr. Sakai & untreated garlic
samples (Block et al. 1992)
panels have been conducted to assess the flavour
of the fresh and cooked 'Sakai' cloves and each has
shown the Sakai garlic equal in flavour to untreated
garlic. These findings bear out the results of Block
et al shown in Figure 1.