Exploring the Visualization of Human Milk Odor Profiles: Intuitive Characterization and Construction of the Link between Odor Compounds and Sensory Attributes

Abstract

The odor study is not negligible in human milk (HM) science field because it plays an irreplaceable role in the feeding process of infants. The aim of this study was to investigate the odor skeleton components (OSCs) in HM and to verify and construct an intuitive link between them and the odor attributes of HM. Firstly, a total of 72 odor-active compounds were identified from 32 HM using DHS-GC×GC-O-MS technique. Then, DHDA, OAV calculation, odor recombination and omission experiments were used to identify 20 OSCs and their true odor contributions, among which butanoic acid had the highest content (386~1724 μg/kg). Finally, the connection of the 20 OSCs with their corresponding 8 odor attributes was visualized by constructing molecular sensory odor wheel. 2,3-Butanedione, (E)-2-decenal, nonanal, (E)-2-nonenal, octanal, 1-octen-3-one, hexanal, methional, and butanoic acid were the most important contributors to dairy-sweet, fishy, dairy-fat, metallic/iron, flour, grassy/green, cooked, and sweaty/rancid odor of HM.

Keywords: human milk, key odor-active compounds, odor skeleton components, GC×GC-O-MS, sensory, molecular sensory odor wheel