Correlation of acidity and participation of carbohydrate in breast milk with specific flavors determineted with electronic tongue

Majčino mlijeko sadrži sve nutrijente potrebne novorođenčetu. Dojenje je zlatni standard u hranjenju dojenčadi i to radi nutritivnih i metaboličkih prednosti, psihološkog efekta i uloge koju ima u prevenciji raznih bolesti. Cilj ovog rada bio je odrediti povezanost kiselosti i udjela pojedinih ugljikohidrata u majčinom mlijeku (n=34) s okusima određenim na elektronskom jeziku. Korištene metode su visoko djelotvorna tekućinska kromatografija (HPLC) uz primjenu detektora indeksa loma te analiza α-Astree elektronskim jezikom. Provedeno je i mjerenje pH u svakom uzorku pomoću laboratorijskog pH metra. Na osnovu rezultata analize osnovnih komponenata (PCA), utvrđeno je da postoje razlike u okusima u uzorcima majčinog mlijeka između pojedinih dojilja, ali i u uzorcima pojedine dojilje. Rezultati provedene kanonske korelacijske analize (CCA) pokazali su korelaciju između odziva senzora BA i koncentracije glukoze, korelaciju izmeđa odziva senzora BB i saharoze te korelaciju između odziva senzora BB, ZZ i CA i pH vrijednosti majčinog mlijeka.Breast milk contains all the necessary nutrients for a newborn baby. Breastfeeding is the gold standard in infant feeding because of nutritional and metabolic benefits, the psychological effect and the role it plays in the prevention various diseases. The aim of this study was to assess the relationship of acidity and of certain carbohydrates in breast milk (n = 34) with the specific flavors of the electronic tongue. Methods used are high performance liquid chromatography (HPLC) using refractive index detector and analysis by the α-Astree electronic tongue. pH was measured in each sample using a laboratory pH meter. Based on principal component analysis (PCA), differences in taste of breast milk samples were revealed between certain lactating woman, but also in samples of each lactating woman. The results of canonical correlation analysis (CCA) showed a correlation between BA sensor response and concentration of glucose, the correlation between BB sensor response and the concentration of sucrose and the correlation between BB, ZZ, and CA sensor response and the pH value of breast milk