VERIFIEDREVIEW
Volatile compounds of fresh and processed garlic (Review)
Kazuki Abe, Yoji Hori & Takao Myoda
Experimental and Therapeutic Medicine
DOI 10.3892/etm.2019.8394CLM-GARLIC-001 · VERIFIED
Thiosulfinates in the smell of fresh garlic
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.
Fresh garlic; heated, black and aged garlic have different volatile profiles.
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), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:thiosulfinates-in-the-smell-of-fresh-garlic · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.