“Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability”, 2024-07-03 (; similar):
The present study investigated the impact of 4 chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto 4 different types of cat foods.
Results: revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated statistically-significant differences among 50 volatile compounds identified from the 4 cat foods.
Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the 4 cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3,000 Da correlated with hexanoic acid ethyl ester.
Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for 6 compounds, whereas negative correlations were observed for 10 compounds.
Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging 180–500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging 1,000–3,000 Da.
[Keywords: cat food, attractant, chicken liver protein, palatability, aroma compounds]
…To assess the palatability of the aforementioned cat food attractant, a two-bowl test was conducted to establish a control sample.