Dr Sakai Odourless Garlic . . . . . .

	Time Elapsed (min)	Methyl mercaptan (ppm)	Dimethylsulphide (ppm)	Allylmethylsulphide (ppm)
Untreated	0	0.0208	0.0214	0.0000
	5	0.3000	0.0211	0.5440
	35	0.0786	0.0229	0.0289
Dr Sakai	0	0.0000	0.018	0.0000
	5	0.3139	0.0169	0.0702
	35	0.0000	0.0000	0.0219

Table 1. GC Breath Analysis (Ricom Corp.)

Dr Sakai has published his own results for measured mercaptans and these are reproduced here from the UK patent. Note that the different examples refer to varying mix proportions of the deodorising solution.

	Time Elapsed (min)	Methyl mercaptan (ppm)	Ethyl mercaptan (ppm)	Propyl mercaptan (ppm)
Untreated	10	6.3	7.2	2.5
	120	5.8	6.1	1.4
Example 1	10	1.9	2.2	1.5
	120	1.7	1.8	0.8
Example 2	10	3.7	4.3	1.7
	120	3.5	3.7	0.9
Example 3	10	1.0	1.2	1.1
	120	0.6	1.0	0.5
Example 4	10	1.5	1.8	1.2
	120	1.2	1.4	0.5

Table 2. Breath Analysis by GC (Sakai 1988)

Since there is no correlation between subjects and amounts of garlic eaten, only a general trend can be considered. Methyl mercaptan is the only common compound to have been measured but the results clearly indicate that its production must be a function of conversion within the body. The results in Table 1 which measure garlic held in the mouth show only negligible amounts of methyl mercaptan whilst Sakai's results in Table 2 show nearly twenty times as much only 10 minutes after ingestion. Methyl mercaptan levels derived from the ingestion of untreated garlic show little change after 120 minutes whilst all of the treated samples show significantly lower levels of methyl mercaptan both at the start and end of the test.