Dietary Linalool is Transferred into the Milk of Nursing Mothers.

Autor: Debong MW; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany., N'Diaye K; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, 85354, Germany., Owsienko D; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany., Schöberl D; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany., Ammar T; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany., Lang R; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, 85354, Germany.; Leibniz-Institute for Food Systems Biology at Technical University Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany., Buettner A; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany., Hofmann T; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, 85354, Germany., Loos HM; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany.
Jazyk: angličtina
Zdroj: Molecular nutrition & food research [Mol Nutr Food Res] 2021 Dec; Vol. 65 (23), pp. e2100507. Date of Electronic Publication: 2021 Oct 29.
DOI: 10.1002/mnfr.202100507
Abstrakt: Scope: Breast milk is repeatedly postulated to shape the first aroma and taste impressions of infants and thus impact their flavor learning. The objective of this study is to assess the transition of aroma compounds from a customary curry dish into milk.
Methods and Results: The article prepares a standardized curry dish and administers the dish to nursing mothers (n = 18) in an intervention study. The participants donate one milk sample before and three samples after the intervention. Due to their olfactory or quantitative relevance in the curry dish, 1,8-cineole, linalool, cuminaldehyde, cinnamaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, sotolone, eugenol, vanillin, and γ-nonalactone are defined as target compounds, and their transition into milk is quantified by gas chromatography-mass spectrometry. A significant transition into the milk is observed for linalool, and its olfactory relevance in this respect is supported by calculated odor activity values. In contrast, no relevant levels are detected for the other eight target compounds.
Conclusion: Ingestion of a customary curry dish can lead to an alteration of the milk aroma, which might be perceived by the infant during breastfeeding. The current study also demonstrates that the extent of aroma transfer differs between both substances and individuals.
(© 2021 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.)
Databáze: MEDLINE
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