Minced garlic is more redolent than chopped because the smelly, heart-healthy thiosulfinates are created as the clove is cut. More cutting, more healthy compounds. Thiosulfinates prevent blood platelets from clumping, which helps keep arteries unobstructed.
Bonus tip: Chop garlic early in the prep phase, then set it aside for a few minutes (covered, so it won’t dry out) to give time for thiosulfinates to develop. Grate garlic on a Microplane, and you’ll release even more.