SRC-GARLIC-2019 · REVIEW

Volatile compounds of fresh and processed garlic (Review)

Kazuki Abe, Yoji Hori & Takao Myoda · Experimental and Therapeutic Medicine

Lifecycleactive

Published2019-12-27

DOI10.3892/etm.2019.8394

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. 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 2026-10-02 · corrections 0

TOPICS

garlicthiosulfinatessulfur compounds

CLAIMS USING THIS SOURCE1

CLM-GARLIC-001

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:garlic-volatiles-2019 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.