Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS

Yinggang Sun; Yanzhi Wu; Ben Liu; Rui Chen; Yanjun Qiao; Qiu Zhang; Qian Li; Xiaowei Wang; Zeying Wang

doi:10.1016/j.fochx.2023.100760

Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS

Food Chem X. 2023 Jun 17:19:100760. doi: 10.1016/j.fochx.2023.100760. eCollection 2023 Oct 30.

Authors

Yinggang Sun¹, Yanzhi Wu¹, Ben Liu², Rui Chen¹, Yanjun Qiao¹, Qiu Zhang¹, Qian Li¹, Xiaowei Wang¹, Zeying Wang¹

Affiliations

¹ College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China.
² Huishan Dairy Group, No.111A Huanghe South Street, Huanggu District, Shenyang 110031, China.

Abstract

Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. The results showed that human milk contained high levels of esters, particularly fatty acid ethyl esters, which contribute to its unique flavor. The four substances that had the highest flavor contribution in all species were identified as 2,3-butanedione, trimethylamine, isophorone, and acetaldehyde. Furthermore, the analysis of differences revealed that thermal-oxidation of lipids could explain the variation between human milk and other species in terms of flavor compounds. The key differential flavor compounds identified in milk from all species were trimethylamine, propanal, 1-pentanol, pyridine 2-methyl, and 2-butanone. These findings can potentially aid in developing formulas that better meet the taste needs of infants.

Keywords: Fatty acid ethyl ester; Flavoromic; Relative odor activity value (ROAV); Thermal oxidation; Volatile compounds.