Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China.
Nutrients. 2022 Dec 19;14(24):5387. doi: 10.3390/nu14245387.
To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.
为了探索人乳的风味特征，我们基于属于不同感官类别的 53 个感官描述符构建了一个三级人乳风味轮。使用 M 值和多变量统计方法选择了 15 个感官描述符，并设置了相应的参考，以实现对人乳样本的定性和定量感官评价。为了确保感官评价的准确性和可靠性，还对感官评价小组成员的表现进行了测试。感官特征分析表明，所建立的感官描述符可以适当反映人乳的一般感官特性，也可以用于区分不同的样本。进一步的研究表明，脂肪含量可能是影响人乳感官特性的一个重要因素。据我们所知，这是首次报道人乳的风味轮。
