Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method

Author:

Yu MingguangORCID,Xie Qinggang,Song HuanluORCID,Wang Lijin,Sun Han,Jiang Shilong,Zhang Yongjiu,Zheng Chengdong

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Learning at the breast: Preference formation for an artificial scent and its attraction against the odor of maternal milk;Allam;Infant Behavior & Development,2006

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

3. Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS. Lwt-Food;Chen;Science and Technology,2021

4. More than sugar in the milk: Human milk oligosaccharides as essential bioactive molecules in breast milk and current insight in beneficial effects;Cheng;Critical Reviews in Food Science and Nutrition,2021

5. Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques;Contarini;Journal of Agricultural and Food Chemistry,2002

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