Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant
In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of at...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/21/7239 |
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| author | Kekui Sun Zhaoqi Dai Wenlong Hong Jianying Zhao Hang Zhao Ji Luo Guangjie Xie |
| author_facet | Kekui Sun Zhaoqi Dai Wenlong Hong Jianying Zhao Hang Zhao Ji Luo Guangjie Xie |
| author_sort | Kekui Sun |
| collection | DOAJ |
| description | In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of attractants were analyzed using gas chromatography–mass spectrometry (GC-MS) which showed that alcohols and aldehydes were the most volatile in self-made attractants, accounting for 34.29% and 33.52%, respectively. Furthermore, Maillard reaction could significantly increase the antioxidant activity of self-made attractant, including scavenging activity on OH and DPPH free radicals as well as the chelating ability of Fe<sup>2+</sup>. The acceptance and palatability of two kinds of cat food were studied by adding 3% self-made or commercial attractants. The results of this study also found that both attractants could remarkably improve the intake rate of cat food. However, the self-made group was significantly less than the commercial group in first smell, first bite, and feeding rate, which might be because of the absence of umami ingredients and spices in self-made attractants. |
| first_indexed | 2024-03-09T18:49:09Z |
| format | Article |
| id | doaj.art-a288fd14409643889554ebaf35ab5d88 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:49:09Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a288fd14409643889554ebaf35ab5d882023-11-24T06:00:55ZengMDPI AGMolecules1420-30492022-10-012721723910.3390/molecules27217239Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food AttractantKekui Sun0Zhaoqi Dai1Wenlong Hong2Jianying Zhao3Hang Zhao4Ji Luo5Guangjie Xie6College of Tourism, Huangshan University, Huangshan 245041, ChinaDepartment of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, ChinaDepartment of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, ChinaDepartment of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, ChinaCollege of Life Science, Anhui Normal University, Wuhu 241000, ChinaCollege of Life Science, Anhui Normal University, Wuhu 241000, ChinaZhenjiang Zhinong Food Limited Company, Zhenjiang 212000, ChinaIn this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of attractants were analyzed using gas chromatography–mass spectrometry (GC-MS) which showed that alcohols and aldehydes were the most volatile in self-made attractants, accounting for 34.29% and 33.52%, respectively. Furthermore, Maillard reaction could significantly increase the antioxidant activity of self-made attractant, including scavenging activity on OH and DPPH free radicals as well as the chelating ability of Fe<sup>2+</sup>. The acceptance and palatability of two kinds of cat food were studied by adding 3% self-made or commercial attractants. The results of this study also found that both attractants could remarkably improve the intake rate of cat food. However, the self-made group was significantly less than the commercial group in first smell, first bite, and feeding rate, which might be because of the absence of umami ingredients and spices in self-made attractants.https://www.mdpi.com/1420-3049/27/21/7239Maillard reactioncat food attractantvolatile compoundsantioxidant activitypalatability test |
| spellingShingle | Kekui Sun Zhaoqi Dai Wenlong Hong Jianying Zhao Hang Zhao Ji Luo Guangjie Xie Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant Molecules Maillard reaction cat food attractant volatile compounds antioxidant activity palatability test |
| title | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| title_full | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| title_fullStr | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| title_full_unstemmed | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| title_short | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| title_sort | effects of maillard reaction on volatile compounds and antioxidant capacity of cat food attractant |
| topic | Maillard reaction cat food attractant volatile compounds antioxidant activity palatability test |
| url | https://www.mdpi.com/1420-3049/27/21/7239 |
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