in vivo effect of order ofmilk consumption on malodorous garlic breath
consumption of milk after consuming garlic reduced the concentration of diallyl disulfide and allyl methyl sulfide in the mouth . however , consumption of milk mixed with garlic reduced the concentration of these volatiles more than consumption of milk after garlic . when milk is consumed after garlic , it rinses the volatiles in the mouth and also react with the garlic metabolites inside the body . however , when milk is mixed together with garlic , additional reactions may occur . negishi and other reported that milk effectively reduced the headspace concentration of diallyl disulfide and diallyl sulfide solutions by physical and chemical interaction between the volatile sulfur compound and the food component . the deodorizing effect of milk mixed with garlic may be due to direct reactions with garlic . therefore , adding treatments to garlic before ingestion had a higher deodorizing effect on these volatiles than eating treatment after garlic.