Scope The alteration of the flavour of human milk by the maternal diet and thereby the possibility of sensory programming of the infant has been reported in several studies. The objective of this study was to exemplarily illustrate and compare the simultaneous transition of odour- and taste-active compounds from a customary curry dish into milk. Methods and Results A standardised curry dish was prepared and its flavour-active compounds were characterised. This dish was used in an intervention study with lactating mothers who donated four milk samples, one before and three after the intervention. These samples were used to quantify the transition of flavour-active compounds from the curry dish into milk via GC-MS and LC-MS. The concentration courses of linalool, 1,8-cineole and piperine are illustrated here for the milk samples of three exemplary test persons. These courses demonstrate a transition after the intervention as well as interindividual variations regarding transition time and amounts. Conclusion Flavour-active substances can migrate from the maternal diet into human milk. The transferred compounds do not necessarily reach concentrations perceivable by adults. Though, even at below threshold concentrations, the transferred compounds can interact with the nurslings’ receptors and induce physiological changes in the chemosensory system.