Investigation between Nutrition Composition and Volatile Components in Infant Formula and its Correlation

Abstract

Infant formula, rich in nutrients, especially polyunsaturated fatty acids crucial for infant growth, can suffer quality issues due to fatty acid oxidation. Its pleasant flavor contributes to infant sensory development. This study aimed to analyze the nutritional changes and adverse volatile flavors present in commercially available infant formula. It assessed protein, fat, and lactose (mostly meeting national standards, but some polyunsaturated fatty acids decreased). The study used the headspace solid-phase microextraction-gas chromatography-mass spectrometry for volatile component analysis, calculating odor activity values (OAVs) to identify key components. Recombinant/omission experiments confirmed Pentanal, (E,E)-2,4-Decadienal, Hexanal, (E)-2-Nonenal, and 1-Penten-3-one as crucial undesirable flavor components. This was done in conjunction with nutritional composition to comprehensively evaluate the samples. Overall, this study provides a scientific reference for preventing the generation of undesirable flavors and the reduction of nutritional value in infant formula during its circulation in the market.

Keywords: Infant formula, Nutritional Compositions, HS-SPME-GC-MS, Volatile components