Abstract
To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Bai-Qian-Wan Engineering and Technology Master Project
Subject
Food Science,Nutrition and Dietetics
Reference40 articles.
1. Infant and young child feeding in developing countries;Arabi;Child Dev.,2012
2. Martin, C.R., Ling, P.R., and Blackburn, G.L. (2016). Review of infant feeding: Key features of human milk and infant formula. Nutrients, 8.
3. Optimization and validation of a fast digestion method for the determination of major and trace elements in human milk by ICP-MS;Astolfi;Anal. Chim. Acta,2018
4. Effects of breastfeeding on the mother;Labbok;Pediatr. Clin. N. Am.,2001
5. Learning at the breast: Preference formation for an artificial scent and its attraction against the odor of maternal milk;Allam;Infant Behav. Dev.,2006
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献