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| TI: | Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel. |
| DA: | 30-Mar-2009 |
| DT: | Journal Article |
| AU: | Pickering, G. J. |
| PY: | 2009 |
| AD: | Dep. of Biol. Sci., Brock Univ., St. Catharine's, Ont. L2S 3A1, Canada. Tel. (1) 905 688 5550. Fax (1) 905 688 3104. E-mail gpickeri@brocku.ca |
| SO: | Journal of Animal Physiology and Animal Nutrition 93 (1) 52–60 |
| RF: | 12 ref. |
| LA: | English |
| SN: | 0931-2439 |
| AB: | A methodology based on descriptive analysis techniques used in the evaluation of human food was refined to allow a human taste panel to profile the flavour and texture of a range of cat food products (CFP) and their component parts. Evaluation protocols were developed for both homogeneous products and binary samples containing both meat chunk (MC) and gravy/gel (GG) constituents. Using these techniques, 18 flavour attributes (sweet, sour/acid, tuna, herbal, spicy, soy, salty, cereal, caramel, chicken, methionine, vegetable, offaly, meaty, burnt flavour, prawn, rancid and bitter) and 4 texture dimensions (hardness, chewiness, grittiness and viscosity) were generated to describe the sensations elicited by 13 commercial pet food samples. These samples differed in intensity for 16 of the 18 flavour attributes, which allowed individual CFP flavour profiles to be developed. Principal components analysis (PCA)successfully discriminated between samples within the PCA space and also revealed some groupings amongst them. While many flavour attributes were weakly correlated, a large number (describing both flavour and retro-nasal aroma qualities) were required to adequately differentiate between samples, suggesting considerable complexity in the products assessed. For both MC and GG, differences between samples for each of the texture dimensions were also found. For MC, grittiness appeared to be the most discriminating textural attribute, while for GG viscosity discriminated well between samples. MC and GG differed significantly from each other in both flavour and texture. CFP differed in their liking ratings, although no differences were found between homogeneous, MC and GG samples, and 8 flavour attributes were correlated with overall liking scores. It is suggested that these results may be of use in optimizing cat food flavour and texture, and predicting the effects of composition and processing changes upon cat feeding behaviour. |
| SC: | Pet foods |
| KW: | FLAVOUR; SENSORY ANALYSIS; TASTE PANELS; TEXTURE; PET FOODS; CAT FOODS |
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