Abstract:Garlic is widely used in the fields of food，healthcare，and medicine due to its unique spicy flavor and pharmacological effects such as antibacterial，antiparasitic，antitumor functions，and antioxidant and the ability to prevent cardiovascular and cerebrovascular diseases.Allicin is the main bioactive substance in garlic.Its properties are unstable，and it can be decomposed into various sulfides with pungent odors.It has a strong pungent odor and thus leads to residual halitosis after consumption，which greatly limits the application of garlic.Therefore，how to effectively remove the odor of garlic and retain its unique flavor and biological activity is a research hotspot in the field of garlic deodorization，and obtaining solutions to this is the prerequisite for the production and application of garlic products.This paper summarized the physical and chemical properties and pharmacological effects of allicin as well as the source of the pungent odor of garlic.It also elaborated on the elimination effect and mechanism of fruits，vegetables，high-fat and high-protein foods or food extracts on the odor of allicin，so as to provide a theoretical reference for the application of allicin.