ArticleFoods (Basel, Switzerland)2022
E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile ofFoods (Basel, Switzerland) · 2026Article
- Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.Food chemistry: X · 2026Article
- Transcriptomic comparison of human intestinal organoids and Caco-2 cells in modeling nutrient absorption: insights from infant formula and breast milk.NPJ science of food · 2026Article
- Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor inFoods (Basel, Switzerland) · 2025Article
- Improvement of rheological and sensory properties ofFood chemistry: X · 2024Article
- Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC-MS Analysis.Foods (Basel, Switzerland) · 2024Article
- Dung Beetle Optimizer Algorithm and Machine Learning-Based Genome Analysis ofFoods (Basel, Switzerland) · 2024Article
- HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China.Current research in food science · 2024Article
- Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods.Foods (Basel, Switzerland) · 2023Article
- Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0-6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.
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