Analysis of Compounds in Human Breath after Ingestion of Garlic Using Proton-Transfer-Reaction Mass Spectrometry
After ingestion of raw garlic, the components allyl methyl sulfide ( 1 ), allyl methyl disulfide ( 2 ), diallyl sulfide ( 3 ), diallyl disulfide ( 4 ), diallyl trisulfide ( 7 ), dimethyl sulfide ( 8 ), and acetone ( 9 ) in the breath of a test person were analyzed over a time period of about 30 h by means of proton-transfer-reaction mass spectrometry. While the concentrations of 2 − 7 reached maxima shortly after ingestion of garlic and declined to baseline values within the next 2−3 h, concentrations of 1, 8, and 9 increased much more slowly and showed enhanced values even 30 h after garlic consumption. The strong increase of the concentration of acetone might be indicative of enhanced metabolism of serum cholesterol, triglycerides, and total lipids in the blood stream. Keywords: Breath gas analysis; garlic components; proton-transfer-reaction mass spectrometry (PTR-MS)