Page 38 - FoodFocusThailand No.246 October 2026

SMART PRODUCTION

• Sensory Perception and Preference in Cats: Cats lack sweet
taste receptors and are particularly sensitive to acidic compounds.
Therefore, the development of flavors containing appropriate
ketoacids generated through Maillard reactions may help stimulate
olfactory responses and encourage first-bite acceptance in cats
(Klinmalai et al., 2025).

Innovations in Surface Coating and Palatant Delivery
for Extruded Pet Food
The extrusion process involves high temperatures and pressures,
which can cause volatile flavor and aroma compounds to evaporate
or degrade, resulting in significant losses. To address this challenge,
manufacturers have adopted post-extrusion coating systems to
improve the retention, stability, and delivery of flavoring compounds
(Klinmalai et al., 2025) as follows:
• Multilayer and Dual-Phase Coating Systems: The process
conventional, non-hydrolyzed protein powder. Furthermore, begins with the application of 1.5–8% hot fat or oil to seal the porous
a feeding trial in cats provided additional evidence of its surface and reduce moisture penetration. This is followed by spraying
a liquid palatant, together with the application of a dry palatant top-
potential benefits, with cats receiving an HPM-based diet dressing. This approach helps facilitate flavor release when the pet
showing lower circulating ACE activity (126 U/L) than those comes into contact with the food.
receiving a conventional diet (142 U/L). These findings • Synergistic Effects: The combination of yeast extract and
highlight the potential of this type of upcycled ingredient as sodium pyrophosphate at a 40:60 ratio can enhance umami aroma
a functional pet food ingredient for supporting cardiovascular and stimulate food intake in cats more effectively than yeast extract
health in companion animals. alone.
• Autolysis & Fermentation: Animal liver and intestines • Microencapsulation Technology: Used to encapsulate oils or
naturally contain high levels of peptidases, enabling them volatile sulfur-containing compounds within micron-scale capsules, to
to undergo autolysis as a means of reducing the need for protect them from oxidation and minimize the loss of volatile aroma
added enzymes and lowering processing costs (Anuar et compounds during storage.
al., 2017). This process can be combined with selected
microorganisms, such as baker’s yeast (Saccharomyces Safety Standards and Regulatory Requirements
cerevisiae) or Monascus purpureus, to help reduce The utilization of livestock by-products must comply with stringent food
undesirable meaty odors while enhancing naturally safety, quality control, and regulatory standards (Anuar et al., 2017;
occurring umami flavor compounds, such as glutamic Bou et al., 2025; Therdthai, 2025). Key requirements include:
acid (Bou et al., 2025). • Biosecurity Classification (Regulation (EC) No.
1069/2009): Only Category 3 animal by-products, consisting of
Maillard Reaction Chemistry: A Key to Creating materials derived from healthy animals that are considered fit for
Specific Aroma Compounds for Dogs and Cats human consumption, are permitted for use in the production of
The development of appealing aromas for companion animals processed pet food.
relies heavily on the Maillard reaction, a non-enzymatic • Biogenic Amines Index (BAI): Used as an indicator of protein
chemical reaction between reducing sugars and free amino deterioration and is calculated as:
acids or short-chain peptides. This reaction generates BAI = Putrescine + Cadaverine + Tyramine + Histamine
volatile heterocyclic compounds that contribute to the aroma
of cooked meat. Key examples include: High-quality raw materials should have a BAI < 5 mg/kg, whereas
• Chicken Aroma Volatiles: The reaction between sulfur- values exceeding 50 mg/kg are considered severe spoilage and they
containing amino acids, particularly cysteine and methionine, must never be used under any circumstances (Pinto et al., 2023).
and pentose sugars can generate important sulfur- • Thai Pet Food Act B.E. 2558 (2015): Production and commercial
containing volatile compounds, including 2-methyl-3- distribution in Thailand must comply with this Act administered by
furanthiol (MFT) and 2-furfurylthiol (FFT). These compounds the Department of Livestock Development (DLD).
are key contributors to the characteristic and intense aroma The upcycling of livestock by-products into palatants and
of cooked chicken and may also play an important role in functional ingredients for pet food demonstrates the potential of
stimulating olfactory and flavor perception in cats (Anuar innovation to transform underutilized materials into high-value
et al., 2017). resources. This approach integrates biotechnology, reaction
• Dog Food Attractants (DFAs): Dogs tend to chemistry, and advanced delivery systems to enhance the functional
prefer roasted, grilled, caramel-like, and toasted-nut aromas. value and performance of these ingredients, while maintaining
Key volatile compounds identified in hydrolyzed chicken stringent quality control and food safety standards. This approach
liver powder that may contribute to food intake in dogs not only helps reduce resource loss and environmental impacts but
include benzaldehyde, which is associated with a roasted also creates new opportunities for the pet food industry to develop
almond-like aroma; vanillin, which provides a sweet aroma; products that concretely address palatability, nutritional value, and
and 2,5-dimethylpyrazine, which contributes a roasted nut circular economy principles.
aroma. Coating these volatile compounds on pet food kibble
can help mask off notes from oils and may enhance food
intake in dogs (Klinmalai et al., 2025). More Information Service Info C004

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