Subject area	Chemistry
More specific subject area	Food Chemistry
Type of data	Table and figure
How data was acquired	GC–MS (Agilent 7890A with an Agilent 5975C MS unit), HPLC (Waters HPLC system equipped with a Waters 2996 Photodiode Array Detector and a Waters 2695 Separation Modules, microplate reader (Synergy HT microplate reader)
Data format	Raw and Analyzed
Experimental factors	Garlic samples were boiled at different boiling times
Experimental features	Garlic was boiled at different boiling times and organosulfur compounds were analyzed by HPLC and GC–MS. H2S-releasing capacity of garlic extracts were quantified in parallel by a cell-based fluorescent H2S assay.
Data source location	Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore.
Data accessibility	Data are presented with this article.