Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Abstract This review summarizes the application of selected‐ion flow‐tube mass spectrometry (SIFT‐MS) to recent deodorization studies of garlic‐derived volatile organosulphur compounds. Briefly, organosulphur chemistry, proposed theories on deodorization mechanisms, and technical aspects of SIFT‐MS were revisited. The most effective deodorization treatments from various food and food components were identified, which include whole milk, parsley, spinach, mint, and apple; however, chlorophyll and whey protein did not provide effective deodorization. The extent of deodorization by each of the treatments varies according to the active components that are either able to bind, capture, oxidize, or reduce specific sulphur compounds, leading to deodorization. It was determined that certain varieties (cultivars) of food produce more effective deodorization than other varieties. In addition, the effectiveness of enzymes for deodorization could depend upon the rate of enzymatic activity, which catalyses the subsequent oxidation of phenolic compounds to initiate deodorization. Moreover, the high phenolic content of a food did not automatically correlate with greater deodorization, although the type of phenolic compound could be an important factor for providing effective deodorization. Finally, other challenges and considerations were suggested for further advancement of the research on deodorization of malodorous garlic breath using food and food components