## 1 Introduction  
Halitosis is an oral health condition characterized by unpleasant odor emanating from the oral cavity. At least 50% of the worldwide population is considered as having chronic oral malador, and 25% of people suffer from discomfort and embarrassment, making halitosis a current and persistent health care problem [1]. This dental issue can have intra-oral and/or extra-oral origin. The main causes are the presence of food deposits and biofilm buildup on the teeth and tongue, resulting from, e.g., poor oral hygiene, improper cleaning of dentures, or decreased salivary flow rate [1, 2]. Microorganisms present in the oral cavity, mainly on the dorsum of the tongue, are responsible for 80%-90% of the cases [3]. These are mainly Gram-negative bacteria species, such as _Porphyromonas gingivalis_, _Prevotella intermediia_,Treponema denticola, and _Fusobacterium nucleatum_[1]. Malodorous substances are produced by microbial putrefraction of various sulfur-containing substrates like food remnants, components of saliva (especially sulfur-containing amino acids), blood, and epithelial cells [1; 3]. To assess halitosis, several techniques are commonly applied, such as organoleptic measurement, sulfide monitoring, chemical sensors, and the benzoyl-DL-arginine-naphthylamide (BANA) test. Organoleptic measurement is the oldest way to assess this disease in sniffing the exhaled air of the mouth and nose from the patient by examiner. Sulfide monitor is a portable device equipped with a disposable tube inserted into the patient's mouth to collect mouth air. The electrochemical reaction is generated by the presence of volatile sulfur-containing compounds only. Hence, organoleptic measurement enables to detect other oiderous volatiles like alcohols, phenyl compounds, alkenes, ketones, polyamines, and short-chain fatty acids but with difficulties concerning calibration of practitioner and uncomfortable measurement. Chemical sensors are similar in construction and working to sulfide monitors and they can measure each volatile sulfur-containing compounds separately, as well as other volatiles like ammonia. The examined areas of the patient's mouth are periodontal pockets and the tongue surface. The BANA test detects short-chain fatty acids and proteolytic obligate Gram-negative anaerobes, which hydrolyze the synthetic trypsin substrate and cause halitosis. If _T. denticola, P. gingivalis_, or _Bacteroides forsythus_ are present in incubated cotton swab sampled from the tongue, the test strip turns blue or the bluer. The method used in this work is a combination of gas chromatography technique and salivary incubation test, a solution developed in 2003. Nowadays, gas chromatography is often used to assess halitosis [4]. The common method involves sampling of breath from a patient using a gas-tight syringe. The subject closes the mouth and holds air for 30 s. Then, mouth air (10 mL) is aspirated and injected into the gas chromatograph column at 70 \({}^{\circ}\)C [5]. Salivary incubation test is the name of a technique described in the work of [PERSON] et al. 2003. The method assumes the collection of oral fluid in a glass tube and then incubating the tube at 37 \({}^{\circ}\)C in an anaerobic chamber under an atmosphere of 80% nitrogen, 10% carbon dioxide, and 10% hydrogen for 3-6 h. After incubation, the odor from tubes was assessed both organoleptically and using the portable sulfide monitor. Volatile sulfur compounds (VSCs) levels were strongly correlated with the organoleptic measurement. Authors concluded that this test could be employed to investigate antimalodor effectiveness of oral hygiene products [6]. Bacterial infections located in the mouth, mainly in the dental area, can lead to the development of oral abscesses [4; 7; 8; 9]. Submandibular abscesses can be caused by submandibular gland sialadenitis, lymphadenitis, trauma, or surgery. The submandibular area comprehends the deep fascial space.