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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
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Molecules 2013, 18(3), 2646-2662; https://doi.org/10.3390/molecules18032646
Received: 13 December 2012 / Revised: 21 February 2013 / Accepted: 21 February 2013 / Published: 27 February 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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. View Full-Text
Keywords: descriptive sensory analysis; headspace-solid phase microextraction; dog food; volatile compounds descriptive sensory analysis; headspace-solid phase microextraction; dog food; volatile compounds
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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. https://doi.org/10.3390/molecules18032646

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. https://doi.org/10.3390/molecules18032646

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. https://doi.org/10.3390/molecules18032646

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