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J Food Sci

Title:		Effect of milk on the deodorization of malodorous breath after garlic ingestion
Author(s):		Hansanugrum A; Barringer SA;
Address:		"Dept. of Food Science and Technology, The Ohio State Univ., Columbus, OH 43210, USA"
Journal Title:		J Food Sci
Year:		2010
Volume:		75
Issue:		6
Page Number:		C549 - C558
DOI:		10.1111/j.1750-3841.2010.01715.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The effect of milk and milk components on the deodorization of diallyl disulfide (DADS), allyl methyl disulfide (AMDS), allyl mercaptan (AM), allyl methyl sulfide (AMS), and methyl mercaptan (MM) in the headspace of garlic as well as in the mouth- and nose-space after garlic ingestion was investigated using selected ion flow tube-mass spectrometry (SIFT-MS). Fat-free and whole milk significantly reduced the head-, mouth-, and nose-space concentrations of all volatiles. Water was the major component in milk responsible for the deodorization of volatiles. Due to its higher fat content, whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide. Milk was more effective than water and 10% sodium caseinate in the deodorization of allyl methyl sulfide, a persistent garlic odor, in the mouth after garlic ingestion. Addition of milk to garlic before ingestion had a higher deodorizing effect on the volatiles in the mouth than drinking milk after consuming garlic. Practical Application: Ingesting beverages or foods with high water and/or fat content such as milk may help reduce the malodorous odor in breath after garlic ingestion and mask the garlic flavor during eating. To enhance the deodorizing effect, deodorant foods should be mixed with garlic before ingestion"
Keywords:		Adult Allyl Compounds/analysis/chemistry Animals Breath Tests Caseins/chemistry Deodorants Fats/chemistry Female Food Handling Garlic/*adverse effects/chemistry Halitosis/*prevention & control Humans Hydrophobic and Hydrophilic Interactions Mass Spectrome;
Notes:		"MedlineHansanugrum, Areerat Barringer, Sheryl A eng Comparative Study 2010/08/21 J Food Sci. 2010 Aug 1; 75(6):C549-58. doi: 10.1111/j.1750-3841.2010.01715.x"