Dietary Linalool is Transferred into the Milk of Nursing Mothers

Language
en
Document Type
Article
Issue Date
2022-03-21
First published
2021-12-02
Issue Year
2021
Authors
Debong, Marcel W.
N'Diaye, Katharina
Owsienko, Diana
Schöberl, Daniela
Ammar, Tayyaba
Lang, Roman
Buettner, Andrea
Hofmann, Thomas
Loos, Helene M.
Editor
Publisher
Wiley-VCH GmbH
Abstract

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.

Journal Title
Molecular Nutrition & Food Research
Volume
65
Issue
23
Citation

Molecular Nutrition & Food Research 65.23 (2021): 2100507. https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202100507

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