| Title: | Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes |
| Author(s): | Yu M; Xie Q; Sun H; Wang Y; Tang Y; Wang B; Song H; Wang L; Jiang S; Li K; Zhang Y; Zheng C; |
| Address: | "Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China. Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: songhl@th.btbu.edu.cn. Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China. Electronic address: zhengchengdong@feihe.com" |
| DOI: | 10.1016/j.foodchem.2023.137091 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 approximately 64, 4 approximately 128) and odor activity values (<1 approximately 37, 2 approximately 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor" |
| Keywords: | "Humans *Odorants/analysis Milk, Human/chemistry Taste Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Correlation network analysis Human milk Key odor-active compounds Nutrients Odor attributes;" |
| Notes: | "MedlineYu, Mingguang Xie, Qinggang Sun, Han Wang, Ying Tang, Yuan Wang, Baosong Song, Huanlu Wang, Lijin Jiang, Shilong Li, Kaifeng Zhang, Yongjiu Zheng, Chengdong eng England 2023/08/12 Food Chem. 2024 Jan 15; 431:137091. doi: 10.1016/j.foodchem.2023.137091. Epub 2023 Aug 5" |
