SRC-COOKEDGARLIC-1993 · PRIMARY

Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices

Tung Hsi Yu et al. · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published1993-05

DOI10.1021/jf00029a023

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-15 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-15 · corrections 0

TOPICS

garliccookingfryingbaking

CLAIMS USING THIS SOURCE1

CLM-GARLIC-003

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.

MOLECULES NAMED IN CLAIMS FROM THIS SOURCE3

Claim CLM-GARLIC-003

allyl methyl disulfide · Major component
diallyl disulfide · Major component
diallyl trisulfide · Major component

SmellBook records only the molecules its own claims name from this source, in the role each claim states. The source may report others.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:cooked-garlic-slices-volatiles-1993 · Graph record (JSON)

Dataset history Not yet in a dataset release; it will appear in the next one.