| Title: | Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant |
| Author(s): | Sun K; Dai Z; Hong W; Zhao J; Zhao H; Luo J; Xie G; |
| Address: | "College of Tourism, Huangshan University, Huangshan 245041, China. Department of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China. College of Life Science, Anhui Normal University, Wuhu 241000, China. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Zhenjiang Zhinong Food Limited Company, Zhenjiang 212000, China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China" |
| DOI: | 10.3390/molecules27217239 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "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(2+). 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" |
| Keywords: | Cats Animals *Maillard Reaction Antioxidants/chemistry Animal Feed/analysis Gas Chromatography-Mass Spectrometry/methods Spices/analysis *Volatile Organic Compounds/pharmacology/analysis Maillard reaction antioxidant activity cat food attractant palatabil; |
| Notes: | "MedlineSun, Kekui Dai, Zhaoqi Hong, Wenlong Zhao, Jianying Zhao, Hang Luo, Ji Xie, Guangjie eng swzy 202012/Open Fund of Anhui Provincial Key Laboratory of the Conservation and Exploitation of Biological Resources/ 2020kj050/General Project of Science and Technology Research, Jiangsu Vocational and Technical College of Agriculture and Forestry/ 2020kj065/General Project of Science and Technology Research, Jiangsu Vocational and Technical College of Agriculture and Forestry/ Switzerland 2022/11/12 Molecules. 2022 Oct 25; 27(21):7239. doi: 10.3390/molecules27217239" |
