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Investigation of Factors Affecting the Preference for Infant Formula
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Yufang SU1, Xuelu CHI2, Jianfeng WANG2, Mengyuan YANG2, Baoguo SUN2, Nasi AI2, *
China Dairy | 2026, (1) : 118 - 125
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China Dairy | 2026, (1): 118-125
• DAIRY INDUSTRY •
Investigation of Factors Affecting the Preference for Infant Formula
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Yufang SU1, Xuelu CHI2, Jianfeng WANG2, Mengyuan YANG2, Baoguo SUN2, Nasi AI2, *
Affiliations
  • 1.National Technology Innovation Center for Dairy, Hohhot Inner Mongolia 010110
  • 2.Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048
Published: 2026-01-25 doi: 10.12377/1671-4393.26.01.17
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Infant formula is used as a substitute for breast milk for infants. In certain special circumstances, it is the sole food source for infants. Its safety, nutritional value, and sensory quality are particularly important. The flavour of infant formula has a decisive influence on consumer preferences and purchasing decisions. The development of taste in early infancy is closely related to the degree of exposure to food during this period. The development of an infant's sense of taste is closely related to the extent of food exposure, and it may have long-term effects on a child's food acceptance during childhood and their dietary behaviour in adulthood. This study comprehensively reviewed the influencing factors of the sensory quality of infant formula from aspects such as key components, processing techniques and storage conditions. In addition, it explored the application of intelligent sensory analysis technologies, such as facial expression analysis and electroencephalography in the research on infants' preference for infant formula, aiming to provide more intelligent methods and ideas for the study of infants'preference, and to provide technical support and strategic references for improving the sensory quality of infant formula.

infant formula  /  sensory quality  /  preference  /  EEG analysis  /  facial expression analysis
Yufang SU, Xuelu CHI, Jianfeng WANG, Mengyuan YANG, Baoguo SUN, Nasi AI. Investigation of Factors Affecting the Preference for Infant Formula[J]. China Dairy, 2026 , (1) : 118 -125 . DOI: 10.12377/1671-4393.26.01.17
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doi: 10.12377/1671-4393.26.01.17
  • Online Date：2026-08-20
  • Published：2026-01-25
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    1.National Technology Innovation Center for Dairy, Hohhot Inner Mongolia 010110
    2.Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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