 Management of halitosis is approached through three primary methods: masking products, mechanical reduction of micro-organisms and their substances and chemical reduction of microorganisms van den Broek, Feenstra et al. 2008. Masking products like mint and flavored chewing gum has only a short masking effect, lasting less than 3 hours Reingewirtz, Girault et al. 1999. Clinical studies examining the mechanical reduction of microorganisms revealed that brushing the teeth exclusively was not effective in reducing oral malodor Yaegaki and Sanada 1992; Kleinberg and Codipilly 2002. With approximately 60 of VSCs originating on the surface of the tongue, brushing the dorsum of the tongue was found to be more effective than tooth brushing alone Yaegaki, Coil et al. 2002. Furthermore, cleansing the tongue with a tongue scraper showed superior performance when compared to use of a toothbrush Pedrazzi, Sato et al. 2004. Based on previous studies, the dorsum of the tongue has been shown to be an important source of oral malodor Loesche and Kazor 2002. Chemical approaches to minimize halitosis include mouth rinses that specifically reduce the total number of microorganisms in the oral cavity. Chlorhexidine mouth rinse is the most effective anti-plaque agent on the market today and has been shown to reduce VSCs by 43 Rosenberg, Kulkarni et al. 1991; Addy and Moran 1997. 