Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding

Sandgruber, Stefanie; Much, Daniela; Amann-Gassner, Ulrike; Hauner, Hans; Buettner, Andrea

doi:10.1016/j.foodchem.2011.03.058

Cited by 27 publications

(20 citation statements)

References 36 publications

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“…As indicated by the mean intensities of the sensory attributes for fore and hind milks averaged, mouthfeel attributes were more dominant than odor attributes. Based on the low intensities of odor attributes, the fact that neutral odor was the most frequently mentioned odor attribute for human milk and also based on the results of the study of Sandgruber et al (2011), we concluded that human milk does not smell strongly.…”

Section: Sensory Properties Of Human Fore and Hind Milkmentioning

confidence: 82%

“…However, for this, all human milks collected should first be tested for microbiological safety against lipid-enveloped viruses (human immunodeficiency virus or hepatitis A, B, and C) and bacteria (Escherichia coli, Staphylococcus aureus, and Streptococcus agalactiae) that represent a main concern for the use of unpasteurized human milk (Terpstra et al, 2007). In addition, the storage conditions of the samples should be carefully considered, as it has been shown that cooling human milk to 4°C (Spitzer et al, 2013) and even freezing at −19°C can lead to sensory deterioration by the formation of metallic and fishy odor (Spitzer et al, 2010); freezing at −80°C was found to be sufficient to prevent odor formation during storage (Sandgruber et al, 2011). For these reasons, selfassessment of freshly expressed human milk by mothers was considered more appropriate in our study to avoid storing cooled fresh human milk, as was done by Mc-Daniel et al (1989).…”

Section: Strengths and Weaknessesmentioning

confidence: 99%

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Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Mastorakou

Ruark

Weenen

et al. 2019

Journal of Dairy Science

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It is unknown how consumption of bitter foods and beverages in the maternal diet influences sensory properties of fresh human milk. The aims of this study were (1) to determine the sensory characteristics of fresh human fore and hind milk, (2) to establish relationships between sensory properties and composition of fresh human milk, and (3) to assess the relationship between bitterness of the maternal diet and human milk. Twenty-two lactating mothers generated sensory terms to describe perception of their milk and received training on sensory attribute intensity rating. Mothers kept a 24-h food diary followed by a sensory self-assessment of their fore and hind milks. The odor of human fresh milk was described as neutral, creamy, and sweet, taste as sweet and bitter, and mouthfeel as thin, watery, smooth, and fatty. Sweetness was equivalent to 1.53 g of sucrose/100 mL and was not significantly different between fore and hind milk. Fore milk was significantly less creamy, less fatty, thinner, more watery, and lower in vanilla flavor intensity than hind milk. Carbohydrate content of human milk was positively correlated with sweetness and glutamic acid content with umami. The bitterness of the diet consumed 24 h before lactation was moderately positively correlated with bitterness of fore milk, but not hind milk. We conclude that the consumption of bitter foods may influence the bitterness of human fore milk, which may be another way for breastfed children to learn to accept bitter vegetables and, hence, develop healthier food preferences.

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Section: Sensory Properties Of Human Fore and Hind Milkmentioning

confidence: 82%

Section: Strengths and Weaknessesmentioning

confidence: 99%

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Mastorakou

Ruark

Weenen

et al. 2019

Journal of Dairy Science

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“…Generally, the transfer of food components originating from the maternal diet into breast milk are not yet fully understood but it has been postulated that compounds that are relevant to the specific flavors of foods and beverages may affect the sensory quality of breast milk, as has been reported in the case of carrots or alcohol (Mennella and Beauchamp, 1991 , 1999 ). On the other hand, studies on the potential influence of herbal tea or encapsulated fish oil products contradict these findings, as they ruled out any sensory or chemical changes in human milk composition (Sandgruber et al, 2011 ; Denzer et al, 2015 ). Here, we report a condiment that has the potential of affecting the milk composition of nursing mothers.…”

Section: Discussionmentioning

confidence: 99%

Identification and Quantification of Volatile Ramson-Derived Metabolites in Humans

et al. 2018

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Ramson (Allium ursinum) is known for its typical garlic-like aroma. Both ramson and garlic belong to the genus allium which is characterized by a high content of sulfurous compounds. However, in contrast to garlic, ramson is in general not associated with an unpleasant breath following consumption. While there is data available regarding the metabolism of volatile garlic constituents in the human body, the metabolism of ramson was not yet addressed. To elucidate if ramson has an impact on the body odor, this study aimed at identifying volatile ramson-derived metabolites in human milk and urine. Therefore, milk and urine samples were gathered before and after ramson consumption, and were analyzed sensorially by a trained human sensory panel as well as chemo-analytically applying gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Sensory evaluation revealed a garlic-/cabbage like odor in milk samples obtained after ramson consumption, demonstrating that ramson consumption affected the milk aroma. Analyzes by means of GC-MS/O further confirmed excretion of three ramson-derived metabolites in milk and urine samples collected after ramson consumption, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2). Of these metabolites only AMS had a garlic-/cabbage-like odor, while the other two were odorless. These metabolites were subsequently quantified using stable isotope dilution assays. Nine urine sets, each comprising eight urine samples, and nine milk sets, each comprising four samples, were analyzed. In case of the urine sets a time interval of about 24 h was monitored, in case of the milk sets a time interval of up to 9 h. Despite the fact that all samples contained the same metabolites there were relevant differences found between individual subjects, especially with regard to the temporal rate of metabolite excretion. Generally, the maxima of metabolite excretion were observed in milk sets within 3 h after ramson consumption. In urine the highest AMS and AMSO amounts were observed within 2 h whereas the maximum concentration of AMSO2 was reached about 2 to 4 h after ramson ingestion. This study suggests that ramson constituents are heavily metabolized in the human body.

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“…Allyl mercaptan is a very volatile compound and could be lost during the work-up procedure of the human milk samples. This aspect should be addressed in future quantification studies, ideally involving stable isotope dilution assays [ 8 , 11 , 12 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

“…Other studies have made similar observations of odor changes in human milk after mothers had ingested garlic [ 3 ], beer [ 6 ] or carrot juice [ 2 ], although it was only reported that mothers observed a difference; the exact nature of these sensorial changes was not characterized by an expert panel, and the underlying molecular processes remained unclear. On the other hand, other studies found no evidence of the transfer of odorous constituents into human milk from foods such as herbal tea [ 7 ] or fish oil [ 8 ], as determined by sensory evaluations and chemical analysis. In view of this, it is important to note that sensorial changes in human milk readily occur within relatively short periods due to oxidation processes, thereby rendering unclear whether these changes reported by mothers in previous studies relate to such oxidation effects rather than direct odorant transition [ 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Detection of Volatile Metabolites of Garlic in Human Breast Milk

et al. 2016

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The odor of human breast milk after ingestion of raw garlic at food-relevant concentrations by breastfeeding mothers was investigated for the first time chemo-analytically using gas chromatography−mass spectrometry/olfactometry (GC-MS/O), as well as sensorially using a trained human sensory panel. Sensory evaluation revealed a clear garlic/cabbage-like odor that appeared in breast milk about 2.5 h after consumption of garlic. GC-MS/O analyses confirmed the occurrence of garlic-derived metabolites in breast milk, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2). Of these, only AMS had a garlic-like odor whereas the other two metabolites were odorless. This demonstrates that the odor change in human milk is not related to a direct transfer of garlic odorants, as is currently believed, but rather derives from a single metabolite. The formation of these metabolites is not fully understood, but AMSO and AMSO2 are most likely formed by the oxidation of AMS in the human body. The excretion rates of these metabolites into breast milk were strongly time-dependent with large inter-individual differences.

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Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding

Cited by 27 publications

References 36 publications

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Identification and Quantification of Volatile Ramson-Derived Metabolites in Humans

Detection of Volatile Metabolites of Garlic in Human Breast Milk

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