VERIFIEDPRIMARY
Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices
Tung Hsi Yu et al.
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf00029a023CLM-GARLIC-003 · VERIFIED
The main volatiles of fried and baked garlic
Among the volatiles of cooked garlic slices, diallyl disulfide and diallyl trisulfide dominated in baked or microwave-baked samples, while diallyl disulfide, methyl allyl disulfide and vinyldithiins dominated in fried, oil-cooked and microwave-fried samples.
Volatiles isolated by steam distillation and solvent extraction and identified by gas chromatography–mass spectrometry; composition, not odour.
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. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
MOLECULES THIS CLAIM NAMES3
- allyl methyl disulfide (named methyl allyl disulfide in the claim) · Major component · the claim says “dominated in”
- diallyl disulfide · Major component · the claim says “dominated in”
- diallyl trisulfide · Major component · the claim says “dominated in”
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:the-main-volatiles-of-fried-and-baked-garlic · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.