However, it has drawbacks in clinical and lab applications. For example, many common sulfides are not recorded as easily and can be read erroneously in test results. Certain foods such as garlic and onions produce sulfur in the breath for as long as 48 hours and can result in false readings.
The Halimeter is also found to be very sensitive to alcoholic drinks; you may need to avoid drinking alcohol or using alcohol-rich mouthwashes for at least 12 hours prior to being tested. This meter will loose its sensitivity over time and requires periodic recalibration to remain accurate.
Modern research have given us portable gas chromatography machines such as the "OralChroma", which is specifically designed to digitally measure molecular levels of the three major odor compounds in a sample of mouth air. It is extremely accurate in its results and produces visual conclusions in graph form via computer interface.
Microbiological testing of swab samples of teeth and tongue residue remains the most accurate method of determining the specific bacterial causes of oral malodor.
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