Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds

Abstract

Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. After eating garlic, water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea were consumed immediately. The levels of the garlic volatiles on the breath were analyzed from 1 to 60 min by selected ion flow tube mass spectrometry (SIFT-MS). Garlic was also blended with water (control), polyphenol oxidase (PPO), rosemarinic acid, quercetin or catechin, and the volatiles in the headspace analyzed from 3 to 40 min by SIFT-MS. Raw apple, raw lettuce, and mint leaves significantly decreased all of the garlic breath volatiles in vivo. The proposed mechanism is enzymatic deodorization where volatiles react with phenolic compounds. Apple juice and mint juice also had a deodorizing effect on most of the garlic volatiles but were generally not as effective as the raw food, probably because the juice had enzymatic activity but the phenolic compounds had already polymerized. Both heated apple and heated lettuce produced a significant reduction of diallyl disulfide and allyl mercaptan. The presence of phenolic compounds that react with the volatile compounds even in the absence of enzymes is the most likely mechanism. Green tea had no deodorizing effect on the garlic volatile compounds. Rosmarinic acid, catechin, quercetin, and PPO significantly decreased all garlic breath volatiles in vitro. Rosmarinic acid was the most effective at deodorization.

Gas‐phase chemical ionization of 4‐alkyl branched‐chain carboxylic acids and 3‐methylindole using H3O+, NO+, and O2+ ions

“…In ternary association reactions, O 2 + precursor ions react with water vapor, and the He atoms act as the third‐body species ( X ) forming the [O 2 +• (H 2 O) n ] adduct ions in the successive reactions and : …”

“…SIFT-MS has been used to detect and monitor flavor and aroma compounds released by food products and other food-related studies. [22][23][24][25][26][27][28][29][30][31][32][33][34][35] The principles and technology of SIFT-MS have been summarized in the literature. 22,[36][37][38][39] The basis for SIFT-MS to detect volatile organic compounds (VOCs) or trace gases and determine their analyte concentration is through the measurement of flow tube pressure, the carrier gas and sample flow rates, reaction rates, and the ratios of the detected product ion to reagent ion count rates.…”

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

“…Unfortunately, not all persistent flavours in the mouth are favourable, and Professor Barringer's group has made detailed investigations of food and active components that are effective in deodorizing garlic breath. The effects of milk and milk components and various other food products (including apples, mint, and green tea) and food/natural extracts have been studied. They will not be covered further here, as they are comprehensively summarized in a separate review in this special issue.…”

“…The ability to track actual volatile release during and after chewing, however, provides more relevant data for understanding the sensory experience than headspace analysis -and the SIFT-MS technique is ideally suited to this. Like the strawberry study 21 and various other food products (including apples, mint, and green tea) and food/natural extracts [24][25][26] have been studied. They will not be covered further here, as they are comprehensively summarized in a separate review in this special issue.…”

Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

“…Garlic ( Allium sativum L., family Liliaceae) is a popular condiment that is frequently added to food to improve the flavour; however, after consumption, the distinctive volatiles that make up ‘garlic breath’ have been shown to linger on the breath for up to 24 hours . Organosulphur compounds cause malodorous breath after garlic consumption.…”