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

Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability

Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-specific and environmental factors in cats and dogs. The review will hence present the current knowledge on palatability assessment and animal food perception; it will then aim to explore strategies for effectively managing palatability in dry pet food by examining the impact of key ingredients and process parameters on the finished product's palatability. Moreover, the demands and needs for sustainable and healthier products as well as supply constraints present novel challenges and opportunities for academics and manufacturers.

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

The aims of the present work are to estimate the nutritional value and to evaluate and compare the levels of macroelements (Ca, P, K, Na, Mg), microelements (Fe, Zn, Mn, Cu), heavy metals (Co, Cd, Pb, Mo, Cr, Ni), and their ratios in extruded complete foods for adult dogs, their compatibility with nutritional guidelines, as well as food profile similarity. Basic composition was determined according to Association of Official Analytical Chemists (AOAC). Analyses for elements were performed using an atomic absorption spectrometer. All the evaluated dry dog foods met the minimum recommended levels for protein and fat. Eighteen tested dog foods (60%) did not meet at least one recommendation of nutritional guidelines. Four dog foods exceeded the legal limit of Fe and five foods exceeded the legal limit of Zn; in one of them, Zn level was almost twice higher. Dog foods with insect protein exceeded the legal limit for Mn content. Eight dog foods had an inappropriate Ca:P ratio. Heavy metals were below detection limit in all analyzed dog foods. The results seem to show the need for regular feed analyses of the elemental composition in raw materials before introducing supplementation and for the monitoring of the mineral composition of finished pet food.

Effect of ancient grains and grain-free carbohydrate sources on extrusion parameters and nutrient utilization by dogs

The aim of this study was to evaluate the impact of ancient grain and grain-free carbohydrate sources on extrusion process, nutrient utilization, and palatability by dogs. Two maintenance dog diets were formulated with same proportions of carbohydrates: 1) ancient grain diet (AG) with spelt, millet, and sorghum; and 2) grain-free diet (GF) which had potato, peas, and tapioca starch. Experimental diets were extruded over 5 replicates in a completely randomized experimental design. Digestibility was carried out with 12 dogs in a switch-back experimental design. The GF diet required 22.6 and 25.9% more (P < 0.05) specific mechanical energy and in-barrel moisture input, respectively, than AG to produce kibbles out of the extruder with similar bulk density (P > 0.05). After drying, GF kibbles were less dense and more expanded, but harder than AG kibbles (P < 0.05). Dogs preferred GF over AG in the palatability assessment of uncoated kibbles. Apparent nutrient digestibility of dry matter, organic matter, gross energy, crude protein, and crude fat were not affected by treatment (P > 0.05). However, total dietary fiber (TDF) digestibility was 31.9% greater for dogs fed GF (P < 0.05). Moreover, wet fecal output was higher, and fecal dry matter was lower for dogs under GF (P < 0.05). The results demonstrated that GF and AG diets behaved differently during extrusion, but were similarly utilized by dogs, with exception of TDF. Thus, fiber content of grain-free diets should be monitored to maximize fecal quality.

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV ≥ 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers.

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

The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aroma chemicals. The non-smoky compounds had been associated with smoke aroma in other studies, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. Non-smoky phenolic compounds often contributed the smoked flavor when combined with one smoky phenolic compound or another non-smoky phenolic compound. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.

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

Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5'-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.