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探索人乳气味谱的可视化:直观地描述和构建气味化合物与感官属性之间的联系

Mingguang Yu¹, Ting Li¹, Lijin Wang¹

¹Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

|October 19, 2023

概括

人母奶的气味对于婴儿养至关重要. 这项研究确定了母乳中的关键气味化合物,并将它们与特定的感觉属性联系起来,揭示了对其整体气味的重要贡献者.

科学领域:

食品化学食品化学
感官科学感官科学
人类牛奶研究研究

背景情况:

气味在婴儿养和人乳 (HM) 的整体科学中起着至关重要的作用.
了解HM气味的化学基础对于婴儿的营养和发育至关重要.
之前的研究已经强调了HM中挥发性化合物的重要性,但缺乏与特定气味配置文件的全面联系.

研究的目的:

为了识别人乳中的气味骨架成分 (OSC).
为了在已识别的OSC和特定的HM气味属性之间建立一个清晰而直观的连接.
在HM中可视化化学化合物和感官感知之间的关系.

主要方法:

使用全面的二维气体染色学-光学-质谱学 (GC-O-MS) 来分析32个HM样本.
确定了72种气味活性化合物,根据风味稀释 (FD) 和气味活性值 (OAV) 将20种定义为OSC.
构建了一个分子感知气味轮,将20个OSC映射到八个不同的气味属性.

主要成果:

确定了20个关键的气味骨架成分 (OSC),这些成分对母乳气味有显著的贡献.
澄清了每个已识别的OSC对整体HM气味概况的特定气味贡献.
像2,3-butanedione和nonanal这样的连接化合物具有特定的气味,如乳制品甜味,乳制品脂肪和金属/铁.

结论:

确立了特定化学化合物与母乳中感知到的气味属性之间的直接联系.
突出了九个关键化合物,这些化合物负责HM特征性气味,包括乳制品甜味,鱼味和草/绿色.
提供了一个分子传感气味轮,以更深入地了解HM气味的复杂性.

关键词:

人类的牛奶是人类的牛奶.分子感知气味轮的分子感知气味轮气味骨架的组成部分.气味活性化合物气味活性化合物感官传感感官传感器感官传感器

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