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Human milk flavor:an overview of odor composition,influencing factors,and flavoromics techniques

Ziyue Gao Xiaomei Zhang Xiaojia Liu Minghui Zhang Xing Li Junying Zhao Weicang Qiao Lijun Chen

未来食品学报（英文）2026，Vol.6Issue(4)：505-518,14.

未来食品学报（英文）2026，Vol.6Issue(4)：505-518,14.DOI:10.1016/j.jfutfo.2024.10.002

Human milk flavor:an overview of odor composition,influencing factors,and flavoromics techniques

Ziyue Gao ¹Xiaomei Zhang ²Xiaojia Liu ¹Minghui Zhang ³Xing Li ¹Junying Zhao ³Weicang Qiao ³Lijun Chen¹

作者信息

1. Key Laboratory of Dairy Science,Ministry of Education,Food Science College,Northeast Agricultural University,Harbin 150030,China||National Engineering Research Center of Dairy Health for Maternal and Child,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China||Beijing Engineering Research Center of Dairy,Technical Innovation Center of Human Milk Research,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China
2. National Engineering Research Center of Dairy Health for Maternal and Child,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China||Beijing Engineering Research Center of Dairy,Technical Innovation Center of Human Milk Research,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China||National Centre of Technology Innovation for Dairy,Hohhot 010000,China
3. National Engineering Research Center of Dairy Health for Maternal and Child,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China||Beijing Engineering Research Center of Dairy,Technical Innovation Center of Human Milk Research,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China
折叠

摘要

关键词

Human milk flavor/Flavor composition/Influencing factors/Analysis technology/Sensory analysis/Volatile compounds

Key words

Human milk flavor/Flavor composition/Influencing factors/Analysis technology/Sensory analysis/Volatile compounds

引用本文复制引用

Ziyue Gao,Xiaomei Zhang,Xiaojia Liu,Minghui Zhang,Xing Li,Junying Zhao,Weicang Qiao,Lijun Chen..Human milk flavor:an overview of odor composition,influencing factors,and flavoromics techniques[J].未来食品学报（英文）,2026,6(4):505-518,14.

基金项目

This work was supported by Beijing Innovation Team of Livestock Industry Technology System(BAIC05),National Center of Technology Innovation for Dairy(2023-QNRC-8),and Beijing Capital Agribusiness & Foods Group Science and Technology Project. （BAIC05）

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