Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

Abstract

SummaryVolatile sulfur compounds arising from grated raw or heat-treated garlic in both in-vitro and in-vivo tests were gas-chromato graphically analyzed. In in-vitro tests, the head-space vapor gas from garlic in a vial was analyzed. It was clarified that allyl mercaptan arising from raw garlic decreased with the passage of time and other volatile low-molecular sulfur compounds (LMSC) did not show remark able changes. The change of LMSC from heat-treated garlic was also studied. Methyl mercaptan and allyl mercaptan from heat-treated garlic gradually increased to some extent. On the other hand, the quantities of somewhat high-molecular sulfur cmpounds (HMSO) were much less in heat-treated garlic compared to those of raw garlic. These compounds increased till approx. 60min and then decreased gradually. In in-vivo tests, human expiration after eating garlic was analyzed. Allyl mercaptan, methyl mercaptan and allyl methyl sulfide in LMSC were detected in significant amounts. The quantities of these compounds arising from heat-treated garlic were smaller than those from raw garlic. These compounds had the tendency of decreasing with the passage of time. On the other hand, almost no HMSC was detected in both raw and heat-treated garlic. By sensory testing, raw garlic showed a stronger smell than heat-treated garlic in both in-vitro and in-vivo tests. GC analysis exhibited higher values of volatile sulfur compounds in raw garlic. That is, the higher the volatile sulfur compound level, the stronger the garlic flavor or malodor.

Garlic (Allium sativum L.): Adverse effects and drug interactions in humans

“…Tamaki and Sonoki analyzed volatile sulfur compounds arising from grated raw or heat-treated garlic; it was found that the higher the volatile sulfur compound level, the stronger the garlic flavor or malodor was. Raw garlic showed a strongest smell than heattreated garlic [25].…”

Allium sativum

“…The strong increase of the concentration of acetone might be indicative of enhanced metabolism of serum cholesterol, triglycerides and total lipids in the bloodstream. Low-molecular sulfur compounds (LMSC), namely, allyl mercaptan, methyl mercaptan and allyl methyl sulfi de, were detected in signifi cant amounts in human breath after garlic ingestion (Tamaki and Sonoki 1999 ). The quantities of these compounds arising from heat-treated garlic were smaller than those from raw garlic.…”

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30

“…Allyl methyl sulphide, allyl mercaptan and methyl mercaptan were determined to be the important volatile low-molecular weight sulphur compounds expired. Analytical concentrations for the candidate substance allyl methyl sulphide .096] for raw garlic and heated garlic at the first measurement time point (0 minutes) were about 0.03 ppm and 0.05 ppm, respectively, and after 30 minutes had decreased to approximately 0.01 and <0.05 (Tamaki and Sonoki, 1999). It was determined that the major volatile metabolite detected in breath EFSA Journal 2012; 10(2):2455 and plasma from human subjects which had consumed dehydrated granular garlic and an enteric-coated garlic preparation is allyl methyl sulphide (Rosen et al, 2000;Rosen et al, 2001).…”