company news about Enzymes are a crucial aspect in the formation of dog food flavor

    "Taste attractant" has always been something that pet owners turn pale at the mention of. In fact, taste attractant refers to additives used to improve the palatability of feed and enhance pets' appetite. Analogous to human food, it is roughly equivalent to various "seasonings" like hot pot base, curry seasoning packet, soup base, cream essence, etc. Cats and dogs like meat, so naturally, "taste attractant" should have a "meat aroma". Animal liver is also a type of taste attractant, but it is a very high-quality "natural taste attractant" that can also help cats supplement comprehensive nutrition. In the wild, cats will eat the entire prey, including meat, internal organs, bones, and fur, including the liver. Natural taste attractants also include brewer's yeast, which has a high concentration of glutamic acid content and produces a fresh or meat aroma that can stimulate the appetite of cats and dogs. Generally, only 1% is added to cat and dog food.

    In the production process of attractants, the enzymatic hydrolysis process plays a crucial role in the flavor formation of attractants. Enzyme preparations have different action sites. By using a combination of various proteases, such as papain, alkaline protease, and trypsin, different combinations of flavor precursors such as polypeptides, small peptides, and free amino acids are obtained, resulting in different aroma profiles of the enzymatic hydrolysate. Furthermore, the enhanced aroma profiles obtained through the Maillard reaction also vary. Therefore, the selection of enzyme preparations is crucial for the aroma profile of attractants and the palatability of pet food. The products after enzymatic hydrolysis can increase volatile flavor compounds through the Maillard reaction, amplifying the overall flavor and thus improving palatability. It can reduce hydrophobicity, lower the bitterness value of the enzymatic hydrolysis products, and enhance palatability.