 Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the "Garlic Capital of the World".Fresh or crushed garlic yields the sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, "S"-allylcysteine, and enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged.