Next Article in Journal
Synthesis and Evaluation of Phenylxanthine Derivatives as Potential Dual A2AR Antagonists/MAO-B Inhibitors for Parkinson’s Disease
Next Article in Special Issue
β-Ocimene, a Key Floral and Foliar Volatile Involved in Multiple Interactions between Plants and Other Organisms
Previous Article in Journal
Metabolomics Characterization of Two Apocynaceae Plants, Catharanthus roseus and Vinca minor, Using GC-MS and LC-MS Methods in Combination
Previous Article in Special Issue
Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System
Article Menu
Issue 6 (June) cover image

Export Article

Open AccessArticle
Molecules 2017, 22(6), 1012; doi:10.3390/molecules22061012

Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions

Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr, Manhattan, KS 66502, USA
*
Author to whom correspondence should be addressed.
Received: 23 May 2017 / Revised: 14 June 2017 / Accepted: 14 June 2017 / Published: 17 June 2017
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
View Full-Text   |   Download PDF [884 KB, uploaded 20 June 2017]   |  

Abstract

Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer’s rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog food sensory properties. The aroma compounds and flavor profiles of samples were similar with small differences, such as higher toasted aroma notes, and musty and dusty flavor in the mill-feed sample. A total of 37 compounds were tentatively identified and semi-quantified. Aldehydes were the major group present in the samples. The total volatile concentration was low, reflecting the mild aroma of the samples. Partial least squares regression was performed to identify correlations between sensory characteristics and detected aroma compounds. Possible relationships, such as hexanal and oxidized oil, and broth aromatics were identified. Volatile compounds were also associated with earthy, musty, and meaty aromas and flavor notes. This study showed that extruded dry dog foods manufactured with different red sorghum fractions had similar aroma, flavor, and volatile profiles. View Full-Text
Keywords: dog food; sensory; sorghum; SPME; volatiles dog food; sensory; sorghum; SPME; volatiles
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Donfrancesco, B.D.; Koppel, K. Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions. Molecules 2017, 22, 1012.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

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