Abstract:In order to study the effect of garlic on the synthesis of secondary metabolites after different cutting damage degree，the respiration rate of garlic cutting damage was determined by gas chromatography.And the activity of alliinase which catalyzes the formation of allicin was catalyzed by pyroracemic acid mothod after cutting damage.While experimenting by sensory evaluation，the volatile components of garlic were determined by static headspace gas chromatography-mass spectrometry.The results showed that after the effects of different cutting damage，respiratory climacteric was the type of respiration of garlic.The degree of respiration was higher when the respiration rate of garlic become higher and the peak of respiration of garlic comes forward caused by the high temperature.The greater the degree of cutting damage get，the higher the activity of allinase became.At the same time，the deeper degree of cutting damage enhanced the intensity of garlic flavor and produce more flavor substances significantly.Flavor substance was mainly composed by diallyl disulphide and disulfide，methyl 2-propenyl.The mashed garlic in 6 h was detected the most kinds of flavor substances.