{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Garlic","recordId":"SB-0036","urn":"smellbook:smell:garlic","resolver":"https://smellbook.com/id/smell/garlic","url":"https://smellbook.com/smells/garlic","revision":2,"updatedAt":"2026-10-02"},"cite":{"text":"SmellBook. (2026). Garlic (revision 2, 2026-10-02). SmellBook Public Atlas. smellbook:smell:garlic. https://smellbook.com/smells/garlic","bibtex":"@misc{smellbook_garlic_r2,\n  author = {{SmellBook}},\n  title = {Garlic},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 2, 2026-10-02, smellbook:smell:garlic},\n  url = {https://smellbook.com/smells/garlic}\n}","ris":"TY  - ENCYC\nID  - smellbook-garlic-r2\nTI  - Garlic\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/02\nET  - revision 2\nUR  - https://smellbook.com/smells/garlic\nN1  - SB-0036; smellbook:smell:garlic; resolver https://smellbook.com/id/smell/garlic\nER  - "},"dataset":{"release":"Strategy Phase 409","export":"https://smellbook.com/data/graph-export.json","sha256":"f9fb40526cf28445e11fc16c704352a38c6a3696e37aaaa610cf1af67701cf2c","releases":"https://smellbook.com/dataset-releases"},"evidence":[{"evidenceClass":"scientific","label":"Scientific evidence","claims":[{"id":"CLM-GARLIC-001","urn":"smellbook:claim:thiosulfinates-in-the-smell-of-fresh-garlic","resolver":"https://smellbook.com/id/claim/thiosulfinates-in-the-smell-of-fresh-garlic","title":"Thiosulfinates in the smell of fresh garlic","text":"A review reports that the pungent odour of fresh garlic comes mainly from thiosulfinates and their breakdown products; the cloves' reactive sulfur substances are readily converted into many volatile compounds when garlic is processed.","scope":"Fresh garlic; heated, black and aged garlic have different volatile profiles.","supportCheck":{"method":"phrase-in-abstract","description":"The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim."},"sources":[{"id":"SRC-GARLIC-2019","urn":"smellbook:source:garlic-volatiles-2019","resolver":"https://smellbook.com/id/source/garlic-volatiles-2019","kind":"REVIEW","title":"Volatile compounds of fresh and processed garlic (Review)","authors":"Kazuki Abe, Yoji Hori & Takao Myoda","publisher":"Experimental and Therapeutic Medicine","date":"2019-12-27","doi":"10.3892/etm.2019.8394","url":"https://doi.org/10.3892/etm.2019.8394","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"day"}}]}]},{"evidenceClass":"historical","label":"Historical evidence","claims":[{"id":"CLM-GARLIC-002","urn":"smellbook:claim:garlic-and-spanish-cooking-in-an-1858-travel-essay","resolver":"https://smellbook.com/id/claim/garlic-and-spanish-cooking-in-an-1858-travel-essay","title":"Garlic and Spanish cooking in an 1858 French travel essay","text":"An 1858 French-language travel essay on Spain says that Spanish cooking has a local colour, that of saffron, and a local scent: garlic and oil that smells of its fruit.","scope":"A foreign visitor's general, somewhat disparaging remark on Spanish cooking, published in 1858; it names no particular place, household or dish, and says nothing about how Spanish cooking smells today.","supportCheck":{"method":"passage-in-page-text","description":"The statement the claim rests on was found word for word in the text of the cited page or chapter of the digitised source, fetched from the named service, and an editor read that whole text against every part of the claim. The passage is cited by its locator; SmellBook does not reproduce the passage."},"sources":[{"id":"SRC-LEMOINNE-1858","urn":"smellbook:source:lemoinne-quelques-jours-en-espagne-1858","resolver":"https://smellbook.com/id/source/lemoinne-quelques-jours-en-espagne-1858","kind":"HISTORICAL RECORD","title":"Quelques jours en Espagne","authors":"John Lemoinne","publisher":"Revue des Deux Mondes","date":"1858","doi":null,"url":"https://fr.wikisource.org/wiki/Quelques_jours_en_Espagne","historicalForm":"periodical","holdingInstitution":"Tisch Library, Tufts University (copy digitised by the Internet Archive)","catalogueRecord":"https://archive.org/details/revuedesdeuxmond0458pari","passages":[{"locator":"p. 425","pageUrl":"https://fr.wikisource.org/wiki/Page:Revue_des_Deux_Mondes_-_1858_-_tome_16.djvu/429","period":"1858","periodBasis":"publication-date"}],"citationCheck":{"method":"catalogue-record","checkedOn":"2026-10-03","dateConfirmedTo":"year"}}]}]}],"evidenceBoundary":"Claims are grouped by evidence class and never merged. A historical claim describes the time of its source, not the present. PREDICTED links are never VERIFIED and are not included.","rights":{"licenceStatus":"not-yet-granted","note":"Citing an entry or dataset records what was read; it does not grant a licence. No licence has yet been granted for SmellBook-created datasets. They are publicly readable; reuse beyond citation and quotation needs permission until a licence is published.","sourceText":"No text from any source is included: only citations, passage locations and SmellBook's own wording."},"provenance":{"record":"https://smellbook.com/data/smells/garlic.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}