Molecules 2013, 18(3), 2646-2662; doi:10.3390/molecules18032646
Article

Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

The Sensory Analysis Center, Department of Human Nutrition, Justin Hall, Kansas State University, Manhattan, KS 66506-1407, USA
* Author to whom correspondence should be addressed.
Received: 13 December 2012; in revised form: 21 February 2013 / Accepted: 21 February 2013 / Published: 27 February 2013
(This article belongs to the Special Issue Flavors and Fragrances)
PDF Full-text Download PDF Full-Text [336 KB, uploaded 27 February 2013 14:08 CET]
Abstract: The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.
Keywords: descriptive sensory analysis; headspace-solid phase microextraction; dog food; volatile compounds

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Koppel, K.; Adhikari, K.; Di Donfrancesco, B. Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile. Molecules 2013, 18, 2646-2662.

AMA Style

Koppel K, Adhikari K, Di Donfrancesco B. Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile. Molecules. 2013; 18(3):2646-2662.

Chicago/Turabian Style

Koppel, Kadri; Adhikari, Koushik; Di Donfrancesco, Brizio. 2013. "Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile." Molecules 18, no. 3: 2646-2662.

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert