It would taste like reconstituted onion powder. I'm not a food scientist, but one could say something like: Intact alliums have no pungency, since the volatil

It would taste like reconstituted onion powder. I'm not a food scientist, but one could say something like: Intact alliums have no pungency, since the volatile products are only released following the interaction of the enzyme, alliinase, with the S-alk(en)ylcysteine sulfoxide (alliin, I) which occurs when tissue is damaged or disrupted (Figure 1). The initial products of this enzymic hydrolysis are ammonia, pyruvate, and an alk(en)ylthiosulphinate (allicin, II). The latter, which possesses odor characteristics typical of the freshly cut tissue, can undergo further nonenzymic reactions to yield a variety of compounds, including thiosulfinate [III] and di- and trisulfides [IV]. These compounds have slightly differing flavors and odors, and may impart a cooked note to steam-distilled onion or leek oils. https://www.sciencedirect.com/science/article/pii/B012227055X008622 https://www.sciencedirect.com/science/article/pii/B012227055...