## 3 Results  
Figure 3a shows the time course of the average dermal DADS-emission flux of the three subjects prior to and following the consumption of 45 g of cooked garlic with or without the ingestion of the natural food additive. The time points on the x-axis show the sampling times following ingestion (Figure 1). The three male subjects exhibited a common trend in the control experiment. An initial DADS emission flux (\(t=-1\) h) of 0.072 \(\pm\) 0.020 ng cm\({}^{-2}\) h\({}^{-1}\) was recorded at the forearm (\(n=3\)); this value falls within the range of daily baseline levels that have been previously reported [17]. The emission flux exhibited a maximum value of 4.8 \(\pm\) 0.36 ng cm\({}^{-2}\) h\({}^{-1}\) during the first sampling period (\(t=0\) h) following garlic consumption, and then continued to decrease over time. Despite this trend, the emission flux remained greater than the initial value even at \(t=8\) h; hence, the garlic odour released from the body surface is persistent. Meanwhile, the consumption of the natural food additive led to different time courses that depended on the amount ingested. A lower dermal emission flux was recorded at each measurement time compared to that of the control, with peak values of 2.9 \(\pm\) 0.18 ng cm\({}^{-2}\) h\({}^{-1}\) recorded after ingesting 0.5 g of the natural food additive (41% lower than the control), 1.6 g \(\pm\) 0.92 ng cm\({}^{-2}\) h\({}^{-1}\) after ingesting 1 g (67% lower than the control), 1.4 \(\pm\) 1.1 ng cm\({}^{-2}\) h\({}^{-1}\) with 2 g (72% lower), and 1.9 \(\pm\) 0.11 ng cm\({}^{-2}\) h\({}^{-1}\) with 4 g (67% lower) at \(t=0\) h.  
AMS exhibited a different dermal emission flux time course to that of DADS; however, it was common among all subjects, as shown in Figure 3b. An initial AMS-emission flux of 0.022 \(\pm\) 0.0010 ng cm\({}^{-2}\) h\({}^{-1}\) was measured in the control experiment (\(n=3\)); this value is approximately one-third that recorded for DADS and is within the range of previously reported daily baseline levels of AMS [17]. The emission flux reached its peak at 2.9 \(\pm\) 0.079 ng cm\({}^{-2}\) h\({}^{-1}\) at \(t=0.5\) h after ingesting grilled garlic and then decreased with increasing time. The time course observed for AMS differed from that of DADS, whose emission peaked at \(t=0\) h; that is, peak dermal AMS-emission flux was observed at a later time, which is most likely due to AMS being formed from precursors like allyl mercaptan and DADS, and remained somewhat latent in the skin layer after leaving the bloodstream, unlike DADS [17]. While no apparent change was found in the variation of the cutaneous emission flux after consuming 0.5 or 4 g of the natural food additive, a remarkably lower emission flux was observed when 1 or 2 g of the natural food additive was ingested, with a value of 0.84 \(\pm\) 0.23 ng cm\({}^{-2}\) h\({}^{-1}\) following the ingestion of 1 g of the natural food additive (72% lower than the control) and 0.61 g \(\pm\) 0.01 ng cm\({}^{-2}\) h\({}^{-1}\) with 2 g (79% lower) at \(t=0.5\) h.  
These results, presented above, show that natural food additives can reduce dermal emissions of DADS and AMS, and that an optimal intake exists. Figure 4a displays the relationship between the amount of the natural food additive ingested and the total dermal emission of cutaneous DADS following garlic consumption to \(t=8\) h, as calculated using Equation (2). Significantly lower DADS emissions were observed at all doses (two-tailed paired \(t\)-test) compared to that of the control, with the greatest impact observed at doses of 1 and 2 g. In contrast, Figure 5a shows that significantly lower AMS emissions were only observed when 1 or 2 g of the natural food additive was ingested (two-tailed paired \(t\)-test). Therefore, we conclude that 1-2 g of the natural food additive is optimal for reducing body odour caused by the consumption of 45 g of cooked garlic.