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

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.

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

“…In this study, they were indeed related to the mushroom-like attribute in MRPs. Hexanal (DE4) reported to have association with green, fruity [ 19 ] and fat or tallow odors [ 34 ] was actually related to the mushroom-like attribute in this study. On the other hand, MRP100 and MRP110 occurred in the left-hand lower quadrant while MRP115 and MRP120 grouped in the middle; they are significantly distinguishable from MRP140 and MRP125 which located on the right and upper side of the plot, respectively.…”

“…There was an average of 175.40 ng/g for MRPs while the content of aldehyde for MH was only 39.94 ng/g. It was widely reported that aldehydes often possess low thresholds, in the range of a few micrograms per liter water, and thus can play a major role in odor contribution, even if present in low concentrations [ 34 ]. Hexanal, which is described to possess a grass-like and leaf-like aroma [ 19 ], showed a concentration range varying from 25.56 ng/g in MRP140 to 41.33 ng/g in MRP100.…”

“…Results presented in Figure 3 a showed that, except for hexanal (DE4), octanal (DE6), ( E )-3-octen-2-one (ONE5) and eucalyptol (EU), the other aroma compounds showed positive correlation to caramel-like attribute and among them, ketones including 6-methyl-5-hepten-2-one (ONE4), 2-decanone (ONE7), geranyl acetone (ONE11); two aldehydes containing 3-methylbutanal (DE2) and nonanal (DE8); nitrogen-containing compounds including 1-furfurylpyrrole (NC2) and 2-ethyl-6-methylpyrazine (NC6); most of the sulfur-containing compounds except 2-methyl-5-propylthiophene (SC4) and 2-pentylthiazolidine (SC15); oxygen-containing compounds, namely 3-phenylfuran (OC1) and 2-octylfuran (OC5) had significant positive contribution. A previous study reported that furans can be produced from sugar caramelization and carbohydrate degradation and they contributed to the stronger caramel-like flavor of MRPs [ 34 ]. Similarly, 1-octen-3-ol (HOL6), 1-hepten-4-ol (HOL10), ( E )-2-octen-1-ol (HOL13), nonanal (DE8), benzaldehyde (DE11), (+)-2-bornanone (ONE8), geranyl acetone (ONE11) and eucalyptol (EU) were significantly and positively correlated to mushroom-like flavor ( Figure 3 b).…”

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

“…Each panelist had a broad background of experience in odor description and evaluation. Profiles from this and similar panels have been used extensively in sensory testing of chemicals and food and other products (e.g., [ 16 , 17 , 18 , 27 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]).…”

Mineral Composition of Cereal and Cereal-Free Dry Dog Foods versus Nutritional Guidelines

“…Certain fermentable fibers, defined as prebiotic fibers, promote the development of a beneficial gut microflora, which can help reduce the colonization of harmful bacteria [29]. Depending on the plant raw material used for production, the composition of the fiber fraction, as well as concentration of volatile compounds [30] in the final product is different. Comparing cereal and cereal-free foods for dogs, Pezzali and Aldrich [31] concluded that dietary fiber digestibility was 31.9% greater for dogs fed a diet that did not include cereals.…”