So your saying "don't let it notice you want to eat it, put the whole bulb carefully in your mouth -skin and all-, then swallow without chewing so that the cells don't rupture". I think that not the best advice you've given so far. My alternative hypothesis is that the rupturing of cell walls and mixing of chemicals if the think you want to happen, it's what makes it taste so good.
LOL! No. Quite the opposite. One does want to rupture the cells to create the flavor substances but then minimize the exposure of the cellular debris emulsion to the open air and to porous surfaces.
A better solution might be ultrasonic disruption of the cells without rupturing the bulb skin. The bulb would then by broken open under water in the cooking pot to release the flavor directing into the food. Diallyl disulfide is soluble in oil and ethanol so perhaps one could make an interesting garlic paste in a blender with vodka and/or vegetable oil.