Chris A. Mayhew

Sweet interference: oral fermentation volatile confounders in exhaled breath revealed by minimal glucose exposure.

This study identifies oral microbiome-derived VOCs as confounders in breath analysis by showing glucose-induced changes in exhaled acetoin, acetic acid, and ethanol levels.

The oral microbiome and its effect on exhaled breath volatile analysis - the elephant in the room

This paper shows that oral microbiome volatiles significantly affect exhaled breath volatile concentrations, emphasizing the need for nasal sampling to avoid misidentification of biomarkers in breath analysis.