Scientists should research the chemical properties of garlic/onions and apply that toward cologne/perfume. It seems like every time I dice an onion or some garlic, the smell stays on my hands for days, despite how much effort I spend trying to wash it off......wish I could say the same for my favorite cologne.........maybe I'm on to something......
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@cooper older colognes/perfumes used to be heavier in fats and were equally tenacious. A 19th century perfume might be 80% fat and the highest fat content today is half that. (It was too expensive and people didn't like the oily feeling.)
For the garlic hands, rub something stainless steel under running water.
@weldon ahh, ok. That makes sense. Thanks for the tip on the garlic 😀