Characterisation of the flavour of infant formulas by instrumental and sensory analysis

Detection of odor difference between human milk and infant formula by sensory-directed analysis

Infants who accustomed to consume human milk can hardly adapt to the odor of infant formula in a short time and prefer the odor of human milk. In this study, the sensory-directed analysis was used to investigate the odor differences between human milk and infant formula. Aroma extraction dilution analysis (AEDA) results showed that carbonyl compounds and alcohols were the most important components with the higher dilution factors (FD) in human milk and infant formula. There were 14 key aroma active compounds (OAV ≥ 1) in human milk, like octanal, linalool, benzaldehyde, and furfural, while 11 in infant formula, like hexanal, 1-octen-3-one, (E)-2-octenal, and octanal. The aroma recombination and omission experiment further revealed that compounds such as (E)-2-decenal, linalool, 2-furanmethanol, 2-pentylfuran, (E,E)-2,4-heptadienal, nonanal, (E)-2-nonenal, and 1-octen-3-one were the major reason for the odor difference between human milk and infant formula.