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Deodorization of Garlic Breath Volatiles by Food and Food Components

Munch, Ryan Nicholas
http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379

Abstract Details

2013, Master of Science, Ohio State University, Food Science and Technology.
The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic was examined. The treatments were consumed immediately following raw garlic consumption for breath measurements, or were blended with garlic prior to headspace measurements. Measurements were done using selected ion flow tube mass spectrometry (SIFT-MS). Chlorophyllin treatment performed similarly to the control. Successful treatments may be due to enzymatic, polyphenolic, or acid deodorization. If occurring, enzymatic deodorization involved oxidation of polyphenolic compounds by enzymes, with the oxidized polyphenols causing deodorization. This may have been shown in raw apple, parsley, spinach, and mint treatments. Polyphenolic deodorization involved deodorization by polyphenolic compounds without enzymatic activity. This might have occurred for microwaved apple, green tea, and lemon juice treatments. Acid deodorization involves the inactivation of alliinase at a pH below 3.6, which causes garlic volatiles concentrations to be lowered. This deodorization mechanism is possible in soft drink and lemon juice breath treatments, and in pH-adjusted headspace measurements. Whey protein volatile concentrations were similar to the control’s with lack of enzymes, polyphenolic compounds, and acidic pH as the possible cause. Headspace concentrations appear to have over-predicted the effectiveness of whey protein and chlorophyll, and appear to have under-predicted the effectiveness of other treatments.
Sheryl Barringer (Advisor)
John Litchfield (Committee Member)
Luis Rodriguez-Saona (Committee Member)
78 p.
Food Science
garlic-breath, volatile, deodorization, in-vivo, SIFT-MS

Recommended Citations

Citations

  • Munch, R. N. (2013). Deodorization of Garlic Breath Volatiles by Food and Food Components [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379

    APA Style (7th edition)

  • Munch, Ryan. Deodorization of Garlic Breath Volatiles by Food and Food Components. 2013. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379.

    MLA Style (8th edition)

  • Munch, Ryan. "Deodorization of Garlic Breath Volatiles by Food and Food Components." Master's thesis, Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379

    Chicago Manual of Style (17th edition)

osu1383566379
6,810
© 2013, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.