conclusion
fat-free and whole milk significantly reduced the head- , mouth- , and nose-space concentration of the major odor components of garlic breath diallyl disulfide and methyl mercaptan . water was likely the major component in fat-free and whole milk that was responsible for the deodorization of all volatiles . due to its higher fat content , whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide . in water, casein reduced diallyl disulfide and allyl methyl disulfide , but lactose had no effect on any volatiles . also ,fat-free and whole milk was more effective than water and 10% sodium caseinate in the deodorization of allyl methyl sulfide , a persistent garlic odor , in the mouth-space after garlic ingestion . the order of milk ingestion also had a significant effect on the deodorization of volatiles in the mouth after garlic ingestion . drinking milk after garlic ingestion had a lower deodorizing effect than drinking milk mixed with garlic . the results suggest that drinking beverages or foods with high water and/or fat content such as milk may help reduce the malodorous odor in breath after consumption of garlic and mask the garlic flavor during eating.