ArticleNutrients2022
Flavor Wheel Construction and Sensory Profile Description of Human Milk.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- From fragrance wheel to functional genes: a multi-omics investigation into fragrance type formation in ornamentalHorticulture research · 2026Article
- Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis.Food chemistry: X · 2026Article
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.Food science & nutrition · 2025Article
- Flavor Wheel Development from a Machine Learning Perspective.Foods (Basel, Switzerland) · 2024Article
- Nutrition and Metabolism in the First 1000 Days of Life.Nutrients · 2023Article
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Authors and funding
10 authors.
Funding
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.
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