Song Shiqing1, Tong Yanzun1, Feng Tao1, Fan Ranran2, Yu Chen2

Aroma Analysis and Palatability Study of Attractants Prepared from Three Enzymatic Hydrolysis Substrates[J]. China Feed, 2019, (01)

Most palatability enhancer for dog food are obtained through Maillard reaction using protein enzymatic hydrolysates as substrates. Therefore, many commercial complex proteases for palatability enhancer production have emerged, becoming one of the research focuses in this field. The quality of flavor is the lifeblood of palatability enhancer. A palatability enhancer with full flavor can greatly improve the palatability of dog food. Flavor presentation is not determined by a single or a class of compounds, but the result of their interaction. In terms of pet food, aroma extraction mainly uses HS-SPME. Electronic nose is widely used in the food field to distinguish the overall aroma differences of different products or detect the shelf life of the same product. Electronic nose can digitize people's capture of flavors and combine sensory evaluation to make flavor analysis more scientific.

This experiment conducted sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analysis on palatability enhancer produced by three different enzymes to determine their flavor characteristics and key flavor components. Distinguish the overall aroma differences of three types of palatability enhancers using an electronic nose. Using palatability testing to verify the actual application effect of three palatability enhancer, reflecting the advantages and disadvantages of their flavors.

Key volatile flavor substances identified by olfactometry (O)

*Aroma Activity Value (OAV): Concentration of olfactory substance / Aroma threshold

Animal trials on palatability enhancer

CONCLUSION

First Bite Preference Advantage - Improved Food Intake Rate - Good Palatability

Through sensory evaluation, it was concluded that the main flavors of the palatability enhancers were meaty, roasted and fatty. Angel A had a more prominent meaty aroma and better aroma coordination, with a more pleasant flavor, while sample C had a more prominent roasted aroma. Through HS-SPME-GC-MS analysis, 40 flavor substances were identified from the three attractants, mainly aldehydes, heterocycles and alcohols, with the flavor characteristics of meaty, roasted and fatty aromas. Using SDE-GC-O technology, high FD factors and OAV values were identified for methyl mercaptan, furfural, bromelain, 2-methylpyrazine, etc., which contribute significantly to the overall flavor. Among them, methyl mercaptan is the most prominent and important source of meat aroma. The OAV of key aroma substances in Angel A was higher, but the OAV of roasted aroma components such as 2-methylbutyraldehyde and 2-methylpyrazine was lower than that in sample C, which was consistent with the sensory evaluation results.

The electronic nose was used to distinguish the differences among the three samples, and the analysis showed that the differences among them were obvious, indicating that different enzymes had an impact on the flavor of the palatability enhancers. Angel A and Sample B were more similar, and differed greatly from sample C.

The results of animal trials showed that the dog food with Angel A added has the better performance on the first bite preference and feed intake rate of palatability enhancer than that with sample B and sample C, indicating that palatability enhancer Angel A had a better effect on improving the flavor of dog food. And food intake rate and first bite preference of palatability enhancer Angel A were significantly higher than those of the Control D, indicating that palatability enhancer with meaty and roasted aromas could significantly improve the palatability of dog food.

PLSR analysis was used to investigate the correlation between flavor compounds and first taste preferences and feeding rates. The main flavor compounds that directly affect the taste of attractants were identified as furfuryl alcohol, furfural, benzaldehyde, propylene butyrolactone, acetic acid, 2-ethylhexanol, methyl mercaptan, bromelain, thiol, pentanal propylene glycol aldehyde, 5-methylfurfural, and 5-methyl-2-thiophenal, which were consistent with the results of AEDA analysis.

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