Optimisation of dried cat food using a human taste panel: methodology and characterisation of flavour

摘要

The domestic cat (Felis catus) is sensitive to flavour differences in diet and very discriminating in food selection, yet is clearly unable to verbalise likes and dislikes, creating challenges for pet food manufacturers and animal nutritionists seeking to optimise products. This study sought to develop a methodology for using a human taste panel to assess dried cat food and to develop base-line flavour profiles for a range of commercial dried cat food products (DCF). Methods based on techniques employed with human food were applied for the development of a lexicon of 20 flavour and four texture terms to describe DCF. Commercial samples (four) were profiled by a trained sensory panel (n = 6). These DCF differed in intensity scores for 13 flavour andall texture attributes. Principal Component Analysis discriminated well between most products. Generalised Procrustes Analysis of panel data indicated good overall performance and consensus by the assessors. We conclude that DCF possess a high degree ofcomplexity, and can be successfully profiled by a human sensory panel.