A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages

被引：15

作者：

He, Yangzheng ^{[1
]}

Chen, Li ^{[1
]}

Zheng, Liufeng ^{[1
]}

Cheng, Fang ^{[1
]}

Deng, Ze-Yuan ^{[1
]}

Luo, Ting ^{[1
]}

Li, Jing ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2022年 / 248卷 / 11期

关键词：

Volatile compounds; Infant formula; Human milk; HS-SPME; GC-MS; PLS-DA; MASS-SPECTROMETRY;

D O I：

10.1007/s00217-022-04077-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) was used for the determination of volatile compounds in infant formulas from different brands, stages, and countries of origin. Furthermore, the compositions in infant formula were compared with that in breast milk. Fifty-seven kinds of volatile compounds were identified in the infant formula, and could be divided into seven categories. Among them, 24 aldehydes species and 3-decenoic acid were, respectively, accounted for the predominant and minor compounds in infant formula. Robust differences of volatile compounds between breast milk and infant formula were observed: the most abundant flavor substances in infant formula were aldehydes, whereas in breast milk it was mainly acids, aldehydes, hydrocarbons, and ketones. The results indicated that the volatile compounds in breast milk were significantly different from those in infant formula, which could provide a theoretical basis for improvement and development of new formula.

引用

页码：2679 / 2694

页数：16

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