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Odor Components of Human Breath After the Ingestion of Grated Raw Garlic
Author(s) -
MINAMI TAKESHI,
BOKU TAKASHI,
INADA KATSUHIRO,
MORITA MASANORI,
OKAZAKI YUKO
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04703.x
Subject(s) - odor , diallyl disulfide , ingestion , chemistry , disulfide bond , dimethyl disulfide , food science , organic chemistry , biochemistry , sulfur , apoptosis
The major odor components of finely grated, raw garlic in the air of the human mouth have been studied. Immediately after garlic ingestion, tests of the mouth air of six subjects revealed two major peaks that were positively identified as being allyl mercaptan and diallyl disulfide; these findings are based on an evaluation of the fragment patterns of a GC‐MS analysis and from the actual retention times of these authentic compounds. The allyl mercaptan level was higher than the level of diallyl disulfide, although both compounds smell like garlic. Our results suggest that after garlic ingestion, allyl mercaptan is the major garlic‐smelling compound in human mouth air, and diallyl disulfide is secondary.