Garlic contains a compound called alliin, which is a sulfur-containing amino acid. However, when garlic is crushed or chopped, an enzyme called alliinase is activated, leading to the conversion of alliin into a different compound called allicin. Allicin is responsible for the characteristic odor and many of the health benefits associated with garlic.
Allicin itself is not an acid, but it can undergo further transformations and reactions when exposed to air or heat. It can break down into other compounds, including diallyl disulfide, which contributes to the pungent aroma of garlic. These breakdown products can have various biological effects and contribute to the flavor and aroma of garlic in culinary applications.
It's worth noting that while garlic contains sulfur compounds that can exhibit acidic properties, such as the ability to react with metals, these compounds are not classified as acids in the traditional sense. Garlic is not typically considered a significant source of strong acids commonly found in chemistry, such as sulfuric acid or hydrochloric acid.