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Mol Nutr Food Res

Title:		Dietary Linalool is Transferred into the Milk of Nursing Mothers
Author(s):		Debong MW; N'Diaye K; Owsienko D; Schoberl D; Ammar T; Lang R; Buettner A; Hofmann T; Loos HM;
Address:		"Chair of Aroma and Smell Research, Friedrich-Alexander-Universitat Erlangen-Nurnberg, Henkestr. 9, Erlangen, 91054, Germany. Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, Freising, 85354, Germany. Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany. Leibniz-Institute for Food Systems Biology at Technical University Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany"
Journal Title:		Mol Nutr Food Res
Year:		2021
Volume:		20211029
Issue:		23
Page Number:		e2100507 -
DOI:		10.1002/mnfr.202100507
ISSN/ISBN:		1613-4133 (Electronic) 1613-4125 (Linking)
Abstract:		"SCOPE: Breast milk is repeatedly postulated to shape the first aroma and taste impressions of infants and thus impact their flavor learning. The objective of this study is to assess the transition of aroma compounds from a customary curry dish into milk. METHODS AND RESULTS: The article prepares a standardized curry dish and administers the dish to nursing mothers (n = 18) in an intervention study. The participants donate one milk sample before and three samples after the intervention. Due to their olfactory or quantitative relevance in the curry dish, 1,8-cineole, linalool, cuminaldehyde, cinnamaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, sotolone, eugenol, vanillin, and gamma-nonalactone are defined as target compounds, and their transition into milk is quantified by gas chromatography-mass spectrometry. A significant transition into the milk is observed for linalool, and its olfactory relevance in this respect is supported by calculated odor activity values. In contrast, no relevant levels are detected for the other eight target compounds. CONCLUSION: Ingestion of a customary curry dish can lead to an alteration of the milk aroma, which might be perceived by the infant during breastfeeding. The current study also demonstrates that the extent of aroma transfer differs between both substances and individuals"
Keywords:		Acyclic Monoterpenes Animals Female Humans *Milk/chemistry Mothers *Volatile Organic Compounds/analysis aroma transition breast milk flavor learning linalool maternal diet;
Notes:		"MedlineDebong, Marcel W N'Diaye, Katharina Owsienko, Diana Schoberl, Daniela Ammar, Tayyaba Lang, Roman Buettner, Andrea Hofmann, Thomas Loos, Helene M eng Research Support, Non-U.S. Gov't Germany 2021/10/19 Mol Nutr Food Res. 2021 Dec; 65(23):e2100507. doi: 10.1002/mnfr.202100507. Epub 2021 Oct 29"