Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/14/5509 |
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| author | Hyangyeon Jeong Moon Yeon Youn Sojeong Yoon Seong Jun Hong Seong Min Jo Kyeong Soo Kim Eun Ju Jeong Hyun-Wook Kim Eui-Cheol Shin |
| author_facet | Hyangyeon Jeong Moon Yeon Youn Sojeong Yoon Seong Jun Hong Seong Min Jo Kyeong Soo Kim Eun Ju Jeong Hyun-Wook Kim Eui-Cheol Shin |
| author_sort | Hyangyeon Jeong |
| collection | DOAJ |
| description | Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability. |
| first_indexed | 2024-03-11T00:46:41Z |
| format | Article |
| id | doaj.art-224bdc179809486cb1b2f8f5dde09c36 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T00:46:41Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-224bdc179809486cb1b2f8f5dde09c362023-11-18T20:43:10ZengMDPI AGMolecules1420-30492023-07-012814550910.3390/molecules28145509Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O AnalysisHyangyeon Jeong0Moon Yeon Youn1Sojeong Yoon2Seong Jun Hong3Seong Min Jo4Kyeong Soo Kim5Eun Ju Jeong6Hyun-Wook Kim7Eui-Cheol Shin8Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of KoreaAgri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Pharmaceutical Engineering, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Plant & Biomaterials Science, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of KoreaPet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.https://www.mdpi.com/1420-3049/28/14/5509dog foodsE-tongueE-noseGC-MSGC-O |
| spellingShingle | Hyangyeon Jeong Moon Yeon Youn Sojeong Yoon Seong Jun Hong Seong Min Jo Kyeong Soo Kim Eun Ju Jeong Hyun-Wook Kim Eui-Cheol Shin Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis Molecules dog foods E-tongue E-nose GC-MS GC-O |
| title | Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis |
| title_full | Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis |
| title_fullStr | Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis |
| title_full_unstemmed | Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis |
| title_short | Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis |
| title_sort | evaluation of the chemosensoric properties of commercially available dog foods using electronic sensors and gc ms o analysis |
| topic | dog foods E-tongue E-nose GC-MS GC-O |
| url | https://www.mdpi.com/1420-3049/28/14/5509 |
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