Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes-Reference-Cited by-同舟云学术

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

Published:2024-01 Issue: Volume:431 Page:137091
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Headspace sampling of the volatile fraction of vegetable matrices;Bicchi;Journal of Chromatography A,2008

2. Identification of potent odorants formed by autoxidation of arachidonic acid: Structure elucidation and synthesis of (E, Z, Z)-2,4,7-tridecatrienal;Blank;Journal of Agricultural and Food Chemistry,2001

3. A selective and sensitive approach to characterize oclour-active and volatile constituents in small-scale human milk samples;Buettner;Flavour and Fragrance Journal,2007

4. The impact of flavour exposure in utero and during milk feeding on food acceptance at weaning and beyond;Cooke;Appetite,2011

5. Acute effects of dietary fatty acids on the fatty acids of human milk;Francois;The American journal of clinical nutrition,1998

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1. Comparative analysis of the fatty acid profiles in goat milk during different lactation periods and their interactions with volatile compounds and metabolites;Food Chemistry;2024-12

2. Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds;Food Hydrocolloids;2024-10

3. An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS;Food Chemistry;2024-10

4. Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu;Journal of Food Composition and Analysis;2024-09

5. Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha;Food Bioscience;2024-08

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