ELI5: Why do flavors like garlic and onion stick around in the taste buds so much longer than others?

There is a compound in garlic called allyl methyl sulfide (AMS). It is a gas which gets absorbed into the blood when you are digesting the garlic (and onions and shallots). From the blood it is transferred to the lungs where it is then exhaled. A big part of flavor reception is through the nose so you get that lingering taste that way. Some of the AMS compound is also released through the skin.

Explain Like I`m Five: good questions, best answers.