查找使用阿拉丁产品的科研文献

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes

Mingguang Yu,Qinggang Xie,Han Sun,Ying Wang,Yuan Tang,Baosong Wang,Huanlu Song,Lijin Wang,Shilong Jiang,Kaifeng Li,Yongjiu Zhang,Chengdong Zheng

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 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 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.