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 đž-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.
Linseed oil is appreciated for its high level of linolenic acid. In order to avoid oxidation, the precious storage lipids are protected in the seeds by lignans, tocopherols, and cyclo-lino peptides. Oxidation of specific cyclo-lino peptides can be attributed to the formation of a bitter off-taste in cold pressed linseed oils. A complete degradation of tocopherols and of intact cyclo-lino peptides CLO , -M, -N, -L, and -B to oxidized forms is observed with intermediate oxidation products of the peptides containing methionine oxidized to methionine sulfoxide and further to methionine sulfone during a storage period of 25 d at 60 °C in the dark and of 14 weeks at day light and room temperature. The peroxide value increases to 255 meq O 2 kg â1 at the same time. However, during storage at room temperature in the dark only a very limited decrease of the initial tocopherols content of 400 mg/100 g is observed contrasted by an increase of the peroxide value to about 50 meq O 2 kg â1 and a more or less complete degradation of cyclo-lino peptides. While at 6 °C in the dark all oxidation parameters keep stable. The tocopherols and cyclo-lino peptides show different and independent degradation during these storage conditions. Practical Application: This work elucidates the role of cyclo-lino peptides and tocopherols in the complex reactions taking place during oxidation of linseed oil and enables a first evaluation of the antioxidative power of cyclo-lino peptides at different storage conditions.
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