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Volatile compounds in a pet food model system with different lipid oxidation levels

Olivares, A., Dubreuil, C., Skelton, S. and Parker, J. (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240.

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Abstract/Summary

The quality of the raw materials, together with the harsh sterilisation conditions employed in the manufacture of pet food, play a key role in the quality and palatability of the finished products. The type and quality of fat determine the generation of lipid-derived compounds, which at the same time may react with Maillard intermediates. In this work, a pet model food system was developed based on fat (lard or poultry fat), chicken breast and thickening agents. Fats were oxidised under controlled conditions to establish the role of lipid oxidation on the final volatile profile of pet foods. The volatile analyses of the products by dynamic headspace extraction and GC-MS showed a significant impact of lipid oxidation on lipid-derived compounds and a limited impact on Maillard-derived compounds. This information is useful for the selection and handling of raw materials in pet foods.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68243
Publisher:Context Products

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