Abstract

The deodorizing activity of dokudami (HouttuyniacordataThunb.) for masking the odor of fresh garlic was investigated, and the volatility of the deodorizing compounds was examined. Two grams of garlic was placed in a beaker and heated for 5 min at 40 °C. Next, aliquots of 0.01 and 0.05 g of powdered samples of seven plants (dokudami, thyme, rosemary, coriander, dandelion, spiny sow thistle and green tea) were mixed with 1 ml of volatile or non-volatile dokudami extract and added to the garlic sample. The garlic odor intensity was subsequently evaluated by sniffing by 10 trained individuals. The deodorizing activity test was carried out at 0, 3 and 6 h after adding the dokudami extract. The deodorizing effect of dokudami on masking garlic odor was the highest of any plant and became higher with increased dose. In addition, the deodorizing activity of dokudami increased with time and persisted. Moreover, whether the deodorizing compounds of dokudami were volatile or non-volatile was investigated. The deodorizing activity of a volatile solution of dokudami against garlic was extremely higher than that of dokudami dry powder. Our findings revealed that the deodorizing compound of dokudami is volatile.

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