Direct analysis of reactive, odorous compounds from breath is critical to identifying mitigation agents.


Direct analysis of reactive, odorous compounds from breath is critical to identifying mitigation agents – previous headspace-only analysis has proven insufficient. Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) provides Professor Sheryl Barringer with an analytical technique that serves both purposes, plus detects the reactive organosulfur compounds characteristic of garlic breath malodor (diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide).

New research on garlic breath deodorization from Dr Barringer’s laboratory at The Ohio State University made the Institute of Food Technologist’s weekly newsletter on September 28. It is also featured in a short video interview with Dr Barringer on the Journal of Food Science’s “Take 5 for Food Science”.

The full paper Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds by Rita Mirondo and Sheryl Barringer can be accessed through the Journal of Food Science publisher’s website. Professor Barringer also presented some of this work in our most recent LCGC webinar, which you can watch on-demand here.

For more information on the unique power of SIFT-MS for direct headspace and breath analysis of reactive, chromatographically challenging organosulfur compounds, browse our website or contact us today.

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