Yuyan Wei, Ling Xie, Bertrand Muhoza, Qian Liu and Shiqing Song*,
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引用次数: 0
摘要
本研究调查了四种基于鸡肝蛋白水解物的猫粮引诱剂对适口性的影响。研究人员分析了这些引诱剂的芳香化合物,然后将其喷洒在四种不同类型的猫粮上。结果显示,CF4 的摄入率和首选率最高,其次是 CF2 样品。正交偏最小二乘判别分析(OPLS-DA)表明,从四种猫粮中鉴定出的 50 种挥发性化合物之间存在显著差异。利用预测中的变量重要性(VIP)值,我们选出了 17 种主要风味化合物,它们是区分四种猫粮的关键。分子质量为 3000 Da 的肽与己酸乙酯相关。根据偏最小二乘回归(PLSR)结果计算出的回归系数(RC)显示,六种化合物的含量与适口性呈正相关,而十种化合物呈负相关。验证实验证实,壬醛、2-丙基吡啶和 3-辛烯-2-酮提高了适口性,并与 180 至 500 Da 的肽相关;相反,壬酸乙酯和 3-甲基戊酸降低了适口性,并与 1000 至 3000 Da 的肽相关。
Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability
The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated significant differences among 50 volatile compounds identified from the four cat foods. Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the four cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3000 Da correlated with hexanoic acid ethyl ester. Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for six compounds, whereas negative correlations were observed for ten compounds. Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging from 180 to 500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging from 1000 to 3000 Da.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.