{"title":"婴幼儿配方奶粉风味品质差异:营养成分与化学反应的协同作用。","authors":"Jiaxin Zhang, Wen Tu, Longyu Wan, Huabing Wang, Xu Wang, Ming Ma, Jiayue Yang, Feng Zhao, Qianyu Zhao, Yujun Jiang","doi":"10.3168/jds.2025-26845","DOIUrl":null,"url":null,"abstract":"<p><p>This study elucidates the interplay between nutritional composition and chemical reactions governing off-flavor formation in infant formula powder (IF). Sample Z, which is an IF of a raw bovine milk base with vegetable lipids (1,3-diolein-2-palmitin [OPO], sunflower, and flaxseed oils), showed accelerated oxidation (the oxidation products are twice those of sample J), generating propanal, pentanal, and hexanal, leading to metallic, fishy, and algae-like odors. Unsaturated lipids also promoted particle aggregation, vitamin degradation, and pungent aldehydes or ketones (2,4-octadienal, 1-octen-3-one). Sample J (IF of a raw caprine milk base with vegetable lipids [OPO, soybean, and corn oils]), containing γ-dodecalactone, exhibited floral or sweet notes but still retained fishy or metallic off-flavors. These findings underscore the crucial role of lipid composition in maintaining flavor stability, offering a practical approach for optimizing IF. By selectively incorporating oxidation-stable vegetable oils with balanced UFA profiles, off-flavor formation during storage can be minimized while ensuring adequate delivery of essential nutrients (e.g., docosahexaenoic acid, arachidonic acid, and eicosapentaenoic acid).</p>","PeriodicalId":354,"journal":{"name":"Journal of Dairy Science","volume":" ","pages":""},"PeriodicalIF":4.4000,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The flavor quality differences of infant formula: The synergistic effects of nutritional components and chemical reactions.\",\"authors\":\"Jiaxin Zhang, Wen Tu, Longyu Wan, Huabing Wang, Xu Wang, Ming Ma, Jiayue Yang, Feng Zhao, Qianyu Zhao, Yujun Jiang\",\"doi\":\"10.3168/jds.2025-26845\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This study elucidates the interplay between nutritional composition and chemical reactions governing off-flavor formation in infant formula powder (IF). Sample Z, which is an IF of a raw bovine milk base with vegetable lipids (1,3-diolein-2-palmitin [OPO], sunflower, and flaxseed oils), showed accelerated oxidation (the oxidation products are twice those of sample J), generating propanal, pentanal, and hexanal, leading to metallic, fishy, and algae-like odors. Unsaturated lipids also promoted particle aggregation, vitamin degradation, and pungent aldehydes or ketones (2,4-octadienal, 1-octen-3-one). Sample J (IF of a raw caprine milk base with vegetable lipids [OPO, soybean, and corn oils]), containing γ-dodecalactone, exhibited floral or sweet notes but still retained fishy or metallic off-flavors. These findings underscore the crucial role of lipid composition in maintaining flavor stability, offering a practical approach for optimizing IF. By selectively incorporating oxidation-stable vegetable oils with balanced UFA profiles, off-flavor formation during storage can be minimized while ensuring adequate delivery of essential nutrients (e.g., docosahexaenoic acid, arachidonic acid, and eicosapentaenoic acid).</p>\",\"PeriodicalId\":354,\"journal\":{\"name\":\"Journal of Dairy Science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":4.4000,\"publicationDate\":\"2025-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Dairy Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3168/jds.2025-26845\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3168/jds.2025-26845","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
The flavor quality differences of infant formula: The synergistic effects of nutritional components and chemical reactions.
This study elucidates the interplay between nutritional composition and chemical reactions governing off-flavor formation in infant formula powder (IF). Sample Z, which is an IF of a raw bovine milk base with vegetable lipids (1,3-diolein-2-palmitin [OPO], sunflower, and flaxseed oils), showed accelerated oxidation (the oxidation products are twice those of sample J), generating propanal, pentanal, and hexanal, leading to metallic, fishy, and algae-like odors. Unsaturated lipids also promoted particle aggregation, vitamin degradation, and pungent aldehydes or ketones (2,4-octadienal, 1-octen-3-one). Sample J (IF of a raw caprine milk base with vegetable lipids [OPO, soybean, and corn oils]), containing γ-dodecalactone, exhibited floral or sweet notes but still retained fishy or metallic off-flavors. These findings underscore the crucial role of lipid composition in maintaining flavor stability, offering a practical approach for optimizing IF. By selectively incorporating oxidation-stable vegetable oils with balanced UFA profiles, off-flavor formation during storage can be minimized while ensuring adequate delivery of essential nutrients (e.g., docosahexaenoic acid, arachidonic acid, and eicosapentaenoic acid).
期刊介绍:
The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.