| 摘要 |
This invention generally relates to a screening method for identifying compositions suitable for use in an oral composition (e.g., a confection or chewing gum product) effective for the treatment of oral cavity malodor associated with the consumption of garlic. In particular, this invention relates to a screening method for determining the ability of a composition to reduce the concentration of a sulfide or disulfide compound (e.g., diallyl disulfide) present in a model sample or solution which is representative of the oral cavity of a subject after consuming garlic, as an indicator of the effectiveness of that composition in the treatment of oral cavity malodor associated with the consumption of garlic.
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