The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide.

‘The levels of volatile compounds on the breath after garlic consumption reduced after eating apple and lettuce.’

Garlic breath is caused by volatile compounds such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide.




The researchers analyzed the levels of volatiles on the breath after consumption by selected ion flow tube mass spectrometry.
The findings showed that raw apple and raw lettuce decreased the concentration of volatiles in breath by 50 percent or more compared to the control for the first 30 minutes.
The deodorization levels of mint leaves were higher compared to raw apple and raw lettuce for all volatile compounds measured.
Apple juice and mint juice reduced the levels of volatiles, but not as effectively as chewing raw apple or raw mint.
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The researchers said that foods deodorize garlic breath through two mechanisms. First, enzymes in raw foods help destroy the odors. Phenolic compounds in both the raw and cooked foods destroyed volatile compounds. Thus raw foods are more effective because they contain both the enzymes and the phenolic compounds.
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Source-Medindia