in vivo effect of milk and model solution on malodorous garlic breath
addition of water , fat-free milk , whole milk , or 10% sodium caseinate to chopped garlic before ingestion significantly reduced the concentration of all analyzed volatile compound in the mouth , compared to straight garlic , for the 60 min after ingestion of the garlic mixture. since milk produced the same trend for mouth-space and nose-space volatile , only the mouth-space results are presented . compared to garlic with nothing added before ingestion , water reduced the concentration of diallyl disulfide and allyl methyl disulfide in the mouth after ingestion . as shown in the previous section , water is capable of deodorizing both hydrophobic and hydrophilic volatiles in the headspace of chopped garlic so it is logical this would also be effective in the mouth . for diallyl disulfide , allyl methyl disulfide and allyl mercaptan there were few difference between water , fat-free milk , whole milk , and 10% casein , likely because water is the major factor.
in vivo effect of milk and model solution on malodorous garlic breathaddition of water , fat-free milk , whole milk , or 10% sodium caseinate to chopped garlic before ingestion significantly reduced the concentration of all analyzed volatile compound in the mouth , compared to straight garlic , for the 60 min after ingestion of the garlic mixture. since milk produced the same trend for mouth-space and nose-space volatile , only the mouth-space results are presented . compared to garlic with nothing added before ingestion , water reduced the concentration of diallyl disulfide and allyl methyl disulfide in the mouth after ingestion . as shown in the previous section , water is capable of deodorizing both hydrophobic and hydrophilic volatiles in the headspace of chopped garlic so it is logical this would also be effective in the mouth . for diallyl disulfide , allyl methyl disulfide and allyl mercaptan there were few difference between water , fat-free milk , whole milk , and 10% casein , likely because water is the major factor.
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