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[Display omitted] • Ninety-four odor-active compounds were identified from HM by DHS-GC × GC-O-MS. • Nonanal and octanal were the most important odor-active compounds in most HM. • Fat content was closely related to the amounts of odor-active compounds in HM. • Aldehydes have most abundant species and the highest correlation with fat content. • HM odor attributes were contributed by synergistic effect of odor-active compounds. Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor. [ABSTRACT FROM AUTHOR]