Data_Sheet_1_Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic.PDF

Due to its characteristic flavor and positive effects on human health, garlic is a highly valued food ingredient. Consumption of garlic alters the quality of body odors, which may in some instances hinder social interaction but be beneficial in other contexts, as it is assumed to contribute to early flavor learning in the breastfeeding context, for example. In previous work, allyl methyl sulfide (AMS) has been identified as the major odor-active metabolite in urine and milk, being excreted together with the odorless metabolites allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO2) after ingestion of raw garlic. The present work aimed to elucidate whether commonly used culinary thermal processing steps influence the excretion profiles of garlic-derived compounds. To this aim, urine (n = 6) and milk (n = 4) samples were donated before and after ingestion of roasted and cooked garlic and investigated by gas chromatography-olfactometry/mass spectrometry, and, in the case of milk, by aroma profile analysis. The concentrations of AMS, AMSO, and AMSO2 were determined by stable isotope dilution assays. Sensory evaluations revealed that a garlic-like odor was perceivable in milk samples donated after ingestion of roasted and cooked garlic. Besides AMS, AMSO, and AMSO2, no other odor-active or odorless compounds related to the ingestion of roasted or cooked garlic were detected in the urine and milk samples. Maximum concentrations of the metabolites were detected around 1–2 h after garlic intake. In some cases, a second maximum occurred around 6 h after ingestion of garlic. The cooking procedure led to a more important reduction of metabolite concentrations than the roasting procedure. These findings suggest that intake of processed garlic leads to a transfer of odor-active and odorless metabolites into milk, which contributes to early flavor learning during breastfeeding and may also have a physiological effect on the infant.

大蒜因其独特风味与对人体健康的积极作用，成为极具价值的食品原料。食用大蒜会改变体味特征，在某些场景下可能妨碍社交，但在另一些情境中却具有益处——例如，有观点认为其有助于母乳喂养过程中的早期风味学习。既往研究已证实，烯丙基甲基硫醚（allyl methyl sulfide, AMS）是尿液与乳汁中主要的气味活性代谢物；生食大蒜后，其会与无气味的代谢物烯丙基甲基亚砜（allyl methyl sulfoxide, AMSO）、烯丙基甲基砜（allyl methyl sulfone, AMSO2）一同被排出体外。本研究旨在探明常见的烹饪热处理工序是否会影响大蒜源性化合物的排泄特征。为此，研究人员在受试者食用烤大蒜与煮大蒜前后分别捐献尿液样本（n=6）与乳汁样本（n=4），并通过气相色谱-嗅探法/质谱联用法对样本进行检测；针对乳汁样本，额外开展了香气轮廓分析。采用稳定同位素稀释分析法测定AMS、AMSO与AMSO2的浓度。感官评价结果显示，在食用烤大蒜与煮大蒜后捐献的乳汁样本中，可检测到大蒜样气味。除AMS、AMSO与AMSO2外，尿液与乳汁样本中未检测到其他与食用烤大蒜或煮大蒜相关的气味活性或无气味代谢物。上述代谢物的最大浓度出现在食用大蒜后约1至2小时。部分受试者的代谢物浓度在食用大蒜后约6小时出现第二峰值。与烘烤工序相比，煮制工序对代谢物浓度的降低作用更为显著。上述研究结果表明，食用经热处理的大蒜后，其气味活性与无气味代谢物会进入乳汁，这不仅有助于母乳喂养过程中的早期风味学习，还可能对婴儿产生生理影响。