Participants in the study were asked to chew on garlic cloves for 25 seconds before drinking water as a control, then they were given raw, juiced or heated apple; raw or heated lettuce; raw or juiced mint leaves; or green tea to consume right away. After the participants were done eating and drinking, the researchers used "ion flow tube mass spectrometry" to measure the level of the volatile compounds in garlic -- diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide -- that make your breath wreak. Having volatiles in your mouth has never sounded scarier.
While chewing mint leaves proved the best way to cut the stench, the scientists saw 50% decreases in the concentration of the volatiles in the participants who ate the raw lettuce and raw apples. Green tea, sadly, did nothing to remove the volatiles and, of course, the stink. An excerpt from the study's abstract sums up the findings nicely: