Abstract
Garlic (Allium sativum L.) has a very strong odor, which lingers on the breath for approximately a day, after consumption. The deodorization mechanism for garlic odor has been associated with the phenolic content and enzymatic activity of the deodorizing food. In this study, the effectiveness of both fresh and dried form of the herbs (mint, oregano, rosemary and thyme) were examined to reduce the garlic volatile content of allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide and diallyl disulfide. The concentration of garlic volatiles was measured in the headspace for 30 min by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). In general, dried herbs were found to be more effective at deodorizing selected volatiles than fresh herbs. Fresh rosemary had the strongest deodorization effect among the fresh herbs, while dried mint had the strongest effect among the dried herbs. Fresh thyme had the lowest effectiveness on deodorization of garlic volatiles
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