Oral malodour arises from microbial degradation of organic substrates, such as glucose, mucins, peptides, and proteins present in saliva, crevicular fluid, oral soft tissues, and retained debris.
Hydrogen sulphide (H2S), methyl mercaptan (CH3SH), and dimethyl sulphide ((CH3)2S) contribute to the malodour.
The clinical assessment of oral malodour is usually subjective and is based on smelling the exhaled air of the mouth and nose and comparing the two (organoleptic assessment).
Since periodontitis can be a factor in chronic oral malodour.
Combinations of some of the chemicals are also used successfully to reduce malodour.
Modeling of the oral malodour system and methods of analysis.
Physical and chemical conditions of the oral cavity in producing malodour
Considerable associations have been found between oral malodour and the specific periodontal parameter.
The Association of Periodontal disease with oral malodour in a Japanese population.
Effect of Nd: YAG laser irradiation on the treatment of oral malodour associated with chronic periodontitis.
Oral malodours were drastically reduced after treating chronic periodontitis.