title: Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic.
abstract: This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article "Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic" (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC-MS and HPLC. Dose-response curves obtained from the cell-based H2S-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the H2S-releasing capacity of boiled extracts.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore.
authors.forename: Restituto
authors.initials: R
authors.lastname: Tocmo
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
authors.forename: Yuchen
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore.
authors.forename: Dong
authors.initials: D
authors.lastname: Liang
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China.
authors.forename: Dejian
authors.initials: D
authors.lastname: Huang