ArticleFood chemistry: X2023
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Dietary substitution with space-mutatedFood chemistry: X · 2026Article
- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
- Linking aroma precursors and volatile compounds to authenticate Dongxiang tribute sheep meat.Food chemistry: X · 2026Article
- Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics.Food chemistry. Molecular sciences · 2025Article
- Characterization of Mutton Volatile Compounds in Youzhou Dark Goats and Local White Goats Using Flavoromics, Metabolomics, and Transcriptomics.Foods (Basel, Switzerland) · 2025Article
- Flavor Profile of Tomatoes Across Different Cultivation Times Based on GC × GC-Q/TOFMS.Foods (Basel, Switzerland) · 2025Article
- Discrimination and characterization analysis of key flavor compounds from TianshuiFood chemistry: X · 2025Article
- An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GC×GC-TOF-MS.Food chemistry: X · 2025Article
- A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds inFoods (Basel, Switzerland) · 2025Article
- Detection and comparative analysis of VOCs between tomato and pepper based on GC×GC-TOFMS.Scientific reports · 2025Article
- Safety evaluation ofFrontiers in microbiology · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng.Molecules (Basel, Switzerland) · 2024Article
- Effects of Fermentation withFoods (Basel, Switzerland) · 2024Article
- Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques.Foods (Basel, Switzerland) · 2024Article
- Analysis for lipid nutrient differences in the milk of 13 species from a quantitative non-targeted lipidomics perspective.Food chemistry: X · 2023Article
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Authors and funding
9 authors.
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No grant is acknowledged in the PubMed record.
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.
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