Abstract
Diallyl disulfide (DADS) and allyl methyl sulfide (AMS) have been known as a metabolic product of sulfur-containing foods, typically garlic. The odour of such organosulfur compounds following garlic ingestion is often considered as an unpleasant element. Although previous studies have identified the DADS and AMS associated with garlic breath, no study has been reported on the determination of both compounds emanating from human skin surface. This study aimed to demonstrate the effect of garlic ingestion on the dermal emissions of DADS and AMS using a passive flux sampler coupled with gas chromatography-mass spectrometry. Firstly, baseline levels were investigated for 30 healthy volunteers in their daily life. The results of 1 h-sampling at the forearm showed the emission fluxes of both compounds followed the lognormal distribution with a geometric mean of 0.18 ng cm−2 h−1 for DADS and 0.22 ng cm−2 h−1 for AMS. Subsequently, the garlic ingestion tests were conducted for selected volunteers. The emission flux of DADS increased just after grilled garlic ingestion and decreased gradually thereafter. In contrast, the dermal emission flux of AMS reached a peak at 30 min after ingestion, and then gradually decreased. This peak shift suggests AMS is relatively latent in the skin organs.
Highlights
Diallyl disulfide (DADS) and allyl methyl sulfide (AMS) have been known as a metabolic product of sulfur-containing foods, typically garlic
This study aimed to demonstrate the effect of garlic ingestion on the human body odour by determining emission fluxes of DADS and AMS before and after ingestion of grilled garlic using passive flux sampler (PFS)-coupled with gas chromatography-mass spectrometry (GC-MS)
The reproducibility of the passive sampling method was assessed by the simultaneous exposure of five samplers to the vapors of 2.5 ng of DADS and AMS generated from standard solutions
Summary
Diallyl disulfide (DADS) and allyl methyl sulfide (AMS) have been known as a metabolic product of sulfur-containing foods, typically garlic The odour of such organosulfur compounds following garlic ingestion is often considered as an unpleasant element. This study aimed to demonstrate the effect of garlic ingestion on the dermal emissions of DADS and AMS using a passive flux sampler coupled with gas chromatography-mass spectrometry. As for breath, previous studies have identified several volatile organosulfur compounds associated with characteristic odour of garlic breath including diallyl disulfide (DADS) and allyl methyl sulfide (AMS)[8,9,10,11]. This study aimed to demonstrate the effect of garlic ingestion on the human body odour by determining emission fluxes of DADS and AMS before and after ingestion of grilled garlic using PFS-coupled with gas chromatography-mass spectrometry (GC-MS)
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