Comparative effects of various commercially available mouthrinse formulations on oral malodour

OBJECTIVES: The primary aim of this study was to compare a new mouthwash (SB12(R)) containing 0.025% chlorhexidine and 0.3% zinc for oral malodour reduction against four commercially available mouthwashes and negative control. A secondary aim was to compare the two methods for measuring volatile sulphur compounds (VSC) by halimetry and OralChroma. METHODS: Organoleptic scale, halimeter and the OralChroma were used to assess oral malodour and VSC. The effects of five test formulations and water (negative control) were assessed after 30, 60, 90 and 180 min, with 1 week between the treatments to avoid any cross-over effect. RESULTS: Reduction in H2S by halimetry and malodour levels by organoleptic assessment ranged from, slight (LacerFresh(R)) (P > 0.05), moderate (BreathRx(R), Smart-Mouth(R)) (P < 0.01) to marked effects (SB12(R), Listerine(R)) (P < 0.001) at all time points compared with water. The largest differences were observed at 30 min and decreased with time. SB12(R) showed separation from Listerine(R) at 180 min, using ANOVA plus Bonferroni's Multiple Comparison post-test (P < 0.05). Relationships between organoleptic, halimeter and OralChroma were between R-2 = 0.795 and 0.926. CONCLUSION: SB12 shows a consistent and reproducible inhibitory effect on oral malodour parameters, which in turn correlate well with each other. Oral Diseases (2011) 17, 180-186