Document Detail


Effect of milk on the deodorization of malodorous breath after garlic ingestion.
MedLine Citation:
PMID:  20722910     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Areerat Hansanugrum; Sheryl A Barringer
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Aug 
Date Detail:
Created Date:  2010-08-20     Completed Date:  2011-01-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C549-58     Citation Subset:  IM    
Affiliation:
Dept. of Food Science and Technology, The Ohio State Univ., Columbus, OH 43210, USA.
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MeSH Terms
Descriptor/Qualifier:
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 Spectrometry
Milk* / chemistry
Osmolar Concentration
Sulfhydryl Compounds / analysis,  chemistry
Sulfides / analysis,  chemistry
Time Factors
Volatile Organic Compounds / analysis*,  chemistry
Chemical
Reg. No./Substance:
0/Allyl Compounds; 0/Caseins; 0/Deodorants; 0/Fats; 0/Sulfhydryl Compounds; 0/Sulfides; 0/Volatile Organic Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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