Chopping raw garlic releases a number of volatile sulfur compounds. Of these, allyl methyl sulphide is the main culprit.In addition, our body is bad at breaking down allyl methyl sulphide and more gets made after garlic is consumed. The compound is passed into the blood, and eventually will exit our body through our sweat and breath, leaving the notorious garlic breath.
Researchers have found the following foods/drinks are better at deodorising the breath than water: parsley, spinach, mint, raw and microwaved apple, soft drink, green tea, and lemon juice.
So next time, prepare your favourite deodorising agent and enjoy the delicious flavour of garlic with reduced punishment!
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Further Reading:
Deodorisation of garlic breath volatiles by food and food components. http://www.ncbi.nlm.nih.gov/pubmed/24592995
the Runaway Lab Book 