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Physiol Behav. 2008 Sep 3;95(1-2):118-24. doi: 10.1016/j.physbeh.2008.05.007. Epub 2008 May 15.

Differential transfer of dietary flavour compounds into human breast milk.

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  • 1Department of Food Science, Centre for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark. hlh@life.ku.dk

Abstract

Transfer of dietary flavour compounds into human milk is believed to constitute the infant's early flavour experiences. This study reports on the time-dependent transfer of flavour compounds from the mother's diet to her breast milk using a within-subject design. Eighteen lactating mothers completed three test days on which they provided a baseline milk sample prior to ingestion of capsules containing 100 mg d-carvone, l-menthol, 3-methylbutyl acetate and trans-anethole. Milk samples were collected 2, 4, 6 and 8 h post-ingestion and analysed by a dynamic headspace method and gas chromatography-mass spectroscopy. The recovery quantities were adjusted for variations in milk fat content. Concentration-time profiles for d-carvone and trans-anethole revealed a maximum around 2 h post-ingestion, whereas the profile for l-menthol showed a plateau pattern. The ester 3-methylbutyl acetate could not be detected in the milk, but a single determination showed traces (<0.4 ppb) in a 1 h milk collection. Flavour compounds appeared to be transmitted differentially from the mother's diet to her milk. The results imply that human milk provides a reservoir for time-dependent chemosensory experiences to the infant; however, volatiles from the diet are transferred selectively and in relatively low amounts.

PMID:
18571209
[PubMed - indexed for MEDLINE]
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