Sensory analysis of pet foods

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dc.contributor.author Koppel, Kadri
dc.date.accessioned 2014-10-14T19:08:17Z
dc.date.available 2014-10-14T19:08:17Z
dc.date.issued 2014-02-04
dc.identifier.uri http://hdl.handle.net/2097/18368
dc.description.abstract Pet food palatability depends on first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture, and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities. en_US
dc.language.iso en_US en_US
dc.relation.uri http://doi.org/10.1002/jsfa.6597 en_US
dc.rights This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). en_US
dc.rights.uri https://rightsstatements.org/page/InC/1.0/
dc.subject Pet en_US
dc.subject Pet food en_US
dc.subject Companion animal en_US
dc.subject Sensory analysis en_US
dc.subject Palatability en_US
dc.title Sensory analysis of pet foods en_US
dc.type Text en_US
dc.date.published 2014 en_US
dc.citation.doi 10.1002/jsfa.6597 en_US
dc.citation.epage 2153 en_US
dc.citation.issue 11 en_US
dc.citation.jtitle Journal of the Science of Food and Agriculture en_US
dc.citation.spage 2148 en_US
dc.citation.volume 94 en_US
dc.contributor.authoreid kadri en_US
dc.description.version Article (author version)


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This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). Except where otherwise noted, the use of this item is bound by the following: This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

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