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| Research progress on flavor compounds composition, analytical methods of breast milk and its effects on infants |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230649 |
| KeyWord:breast milk flavor detection method intervention experiment |
| FundProject: |
| Author Name | Affiliation | | HU Xinying1, WANG Qingyun2, WANG Li2, WANG Shuai2,
WEI Wei1, WANG Xingguo1 | （1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Beidahuang Wondersun Dairy Limited Company, Harbin 150090, China） |
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| Abstract: |
| Breast milk, known as the "white blood", is the best source of nutrition for infant growth and development. In addition to nutrient composition, the flavor of breast milk is also important for infants and young children. Aiming to provide a theoretical basis for the deep exploration of breast milk flavor and its application in infant food, the composition of flavor compounds in breast milk was summarized, as well as the extraction and detection methods of these flavor compounds, also the advantages and limitations of existing extraction and detection methods were analyzed,the research progress on the impact of breast milk flavor on infants′ dietary preferences, behavioral responses, and pain intervention was explored, and the limitations of current research and future directions for development were discussed. The primary volatile flavor compounds in breast milk encompass aldehydes, ketones, acids, esters, and other compounds. Current analytical methods have their own strengths and limitations, and electronic nose and electronic tongue technologies can be used in breast milk flavor research in the future. Furthermore, the flavor of breast milk not only influences infants′ dietary preferences, but also plays pivotal roles in promoting sucking behavior and alleviating pain. |
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