Abstract
Halitosis is an unpleasant or offensive odor emanating from the breath, which has its origin in approximately 90% in the oral cavity. Especially the dorsum of the tongue is being supposed to be the major place, where the halitosis comes up.
This malodor arises from the microbial degradation of organic substrates, such as proteins, peptides, or glucose. The final odiferous products are volatile sulphur - containing compounds (VSC), but apart from these compounds, there are other substances, like diamines, short-chain fatty acids, phenyl containing compounds, etc., which make the halitosis.
Nevertheless, decayed tooth, parodontitis or inflammation of the gums can also make unpleasant bad breath, as well as the very important non-oral etiologies of halitosis. There are three most important measurement methods of halitosis.
The first is organoleptic measurement and the second is sulphide monitoring, which is a modern and easily used method. Gas chromatography is the preferable method if precise measurements of specific gases are required, but has the limitation that this method is very expensive and difficult.
Undoubtedly, the basic management of bad breath is mechanically reducing the amount of micro - organisms in the oral cavity, especially from the dorsum of the tongue. We can also chemically reduce the amount of bacteria, or neutralize the odorous compounds of the breath, but these chemical ingredients of oral healthcare products seem most effective when applied in addition to instructions in the oral hygiene.