WO2016001323A1

WO2016001323A1 - Method for preparing wet pet food products having an improved appeal to pet owners and at least a maintained palatability to pets

Info

Publication number: WO2016001323A1
Application number: PCT/EP2015/065026
Authority: WO
Inventors: Magali FOURNIER
Original assignee: Specialites Pet Food
Priority date: 2014-07-03
Filing date: 2015-07-01
Publication date: 2016-01-07

Abstract

The present invention relates to the use of aromatic notes in an amount from about 0.0015 to about 0.02% by weight in wet pet food products for improving appeal to pet owners while at least maintaining palatability to pets of said pet food products, in comparison with said wet pet food products which do not comprise said aromatic notes in said amount.

Description

METHOD FOR PREPARING WET PET FOOD PRODUCTS HAVING AN

IMPROVED APPEAL TO PET OWNERS AND AT LEAST A MAINTAINED

PALAT ABILITY TO PETS

FIELD OF THE INVENTION The present invention relates to the field of pet food. More specifically, the present invention is related to the use of aromatic notes for preparing wet food products for pets having an improved appeal to pet owners and at least a maintained palatability to pets.

BACKGROUND TO THE INVENTION The pet food industry has a long-standing desire to provide food products that not only have a high nutritional value but also are palatable to pets.

Many pet foods proposed so far have a major disadvantage due to the presence of smells that are not appealing to the pet owners. Reciprocally, food products that are attractive to pet owners are not systematically palatable to pets. Indeed, many pets are finicky eaters. Hence, a high palatability level of pet food products is required to be consumed by pets.

Some food products have yet been described in the art as being attractive to both pets and humans.

For example, U.S. Patent No. 3,898,345 of August 5, 1975 describes an artificial meat-like protein food having the aroma and the color closely resembling those of cooked muscle meat, so that the food product has a high degree of acceptance by both humans and pets.

Yet another example is pet foods, in particular biscuit-type treats, using algal or fungal waste-containing fatty acids, as disclosed in U.S. Patent No. 6,338,866 of January 15, 2002.

In European patent application No. EP 2 095 723 published on September 2, 2009, further examples of pet food products in the form of human delicatessen are disclosed as being more appealing to pet owners. These food products contain a combination of real meat, real vegetables, real grain and pasta, and are provided in specifically-designed container systems.

International patent application No. WO 2013/144352 provides using a palatability-enhancing composition comprising or consisting of at least one dry food aroma and at least one pet food palatability enhancer for preparing a pet food product having an improved appeal to pet owners while at least a maintained palatability to pets, in comparison with said pet food product which does not comprise said dry food aroma.

There is however yet a need in the art for new pet food products, in particular new wet pet food products, that are not only palatable to pets but also appealing to pet owners.

SUMMARY OF THE INVENTION

The present invention relates to the use of at least one aromatic note in an amount from about 0.0015 to about 0.02% by weight in a wet pet food product for improving appeal to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said wet pet food product which does not comprise said aromatic note in said amount.

The present invention further relates to a method for preparing such a wet pet food product. The present invention also concerns a method for improving appeal to pet owners while at least maintaining palatability to pets of a wet pet food product.

BRIEF DESCRIPTION OF THE DRAWING

Figure 1 : Graph illustrating the experimental results obtained both in terms of palatability to pets and of appeal to pet owners, as described in Examples 1 , 2 and 3 below (Pal = palatability).

DETAILED DESCRIPTION OF THE INVENTION

DEFINITIONS

Percentages are expressed herein by weight of a product reference (in particular, a pet food product). In the present disclosure, ranges are stated in shorthand, so as to avoid having to set out at length and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range. For example, a range of 0.1-1.0 represents the terminal values of 0.1 and 1.0, as well as the intermediate values of 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and all intermediate ranges encompassed within 0.1 -1.0, such as 0.2-0.5, 0.2-0.8, 0.7-1.0, etc.

As used throughout, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references "a", "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "a method" or "a food" includes a plurality of such "methods" or "foods". Similarly, the words "comprise", "comprises", and "comprising" are to be interpreted inclusively. Likewise the terms "include", "including" and "or" should all be construed to be inclusive. All these terms however have to be considered as encompassing exclusive embodiments that may also be referred to using words such as "consist of.

The methods and compositions and other embodiments exemplified here are not limited to the particular methodologies, protocols, and reagents that are described herein because, as the skilled artisan will appreciate, they may vary. Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by the skilled artisan in the field(s) of the invention, or in the field(s) where the term is used. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.

The term "about" as used herein when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±10%, more preferably ±5%, even more preferably ±2% from the specified value, as such variations are appropriate to reproduce the disclosed methods and products. As used herein, the term "palatability" or "palatability effect" refers to the overall willingness of a pet to eat a certain petfood. Whenever a pet shows a preference, for example, for one of two or more petfoods, the preferred petfood is more "palatable", and has "enhanced palatability". Such preference can arise from any of the pet's senses, but typically is related to, inter alia, taste, aroma, flavour, texture, smell and/or mouth feel. Different methods exist to determine a palatability effect. Examples of such methods involve exposure of pets to petfoods either simultaneously (for example, in side-by-side, free-choice comparisons, e.g., by measuring relative consumption of at least two different petfoods), or sequentially (e.g., using single bowl testing methodologies). Advantageously, at least two different methods may be used to consolidate the thus obtained results on the palatability effect of a given petfood.

The terms "palatability enhancers" (PEs), "palatants", "palatability agents", "appetizing factors", and any other similar terms mean any material that enhances the palatability of a food product to an animal. A PE may be a single material or a blend of materials, and it may be natural, processed or unprocessed, synthetic, or part of natural and part of synthetic materials. Typically, a PE for animal food is a liquid or dry edible composition that provides a taste, aftertaste, smell, mouth feel, texture, and/or organoleptic sensation that is pleasant to the target animal.

For pets, a PE may contribute to attractiveness (also called "initial food appeal") by its smell and/or to continued consumption by its smell but also by its taste and/or its aftertaste, and/or its mouth feel, and/or its texture. "Attractiveness" is an aspect of palatability that induces an animal to initially taste or try a food product, and that can be measured by the criteria "first choice" or "first food consumed". "Continued consumption" is an aspect of palatability that induces an animal to continue consuming a food product that has been initially only tasted or tried.

The terms "aroma", "flavour", "fragrance", and "scent" are herein considered as equivalents.

As used herein, an "aroma" is made of one or more aromatic notes (also referred to as "flavorings"), and one or more appropriate carriers. In an "aroma", the one or more aromatic notes are present so as to produce the overall aroma's effect. The overall "aroma's effect" or "aroma's function" is an olfactive effect or function comprising to impart a desirable odor to a food product and/or to modify the particular odor of a food product. In the context of the present invention, the "aromatic note" is the only part of an aroma which is responsible for the olfactive effect that is perceived by the olfactory sense of pet owners. It is thus regarded as the active principle which confers to a pet food product an appealing quality for pet owners.

In other words, the "aromatic note" is the smelling component of an aroma, said smelling component being associated with carrier(s) in said aroma. Said carriers are olfactively inactive or ineffective.

Aromatic notes can be of natural or synthetic origin. Specific examples of "aromatic notes" or "flavorings" may be found in the current literature (e.g. in Fenaroli's Handbook of Flavor Ingredients, 6^th Ed., 2010, CRC Press). In particular, examples thereof include aroma chemicals, natural extracts such as citrus extracts (e.g., lemon, orange, lime, grapefruit, or mandarin oils), coffee, mint, cocoa, and essential oils of herbs and spices. Other examples are aromatics obtained by chemical synthesis. Generally, all these aromatic notes belong to various chemical classes such as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulphurous heterocyclic compounds, and the like.

As used herein, the term "animal aromatic notes" refers to aromatic notes conferring to a product, in particular a pet food product, a smell and/or an olfactive profile evocating and/or containing edible animal products. As used herein the term "vegetable aromatic notes" means aromatic notes conferring to a product, in particular to a pet food product, a smell and/or an olfactive profile evocating vegetable products and/or containing edible vegetable products.

As used herein, the term "dairy aromatic notes" relates to aromatic notes conferring to a product, in particular to a pet food product, a smell and/or an olfactive profile evocating dairy products and/or containing edible dairy products. In the context of the present invention, a "carrier" (also referred to as an "appropriate carrier", an "appropriate carrier for at least one aromatic note", an "appropriate food carrier" or a "food carrier") means a material which aids the application of an aromatic note or of a mix of aromatic notes, and which is substantially neutral from an odor or flavor point of view, insofar as it does not significantly alter the essential organoleptic properties of aromatic notes. As mentioned above, a "carrier" is olfactively inactive or ineffective.

The "carrier" may be a liquid (and is thus a solvent) or a solid. Non-limiting examples of suitable solvents include water, propylene glycol, triacetine, triethyl citrate, benzylic alcohol, ethanol, vegetable oils, and terpenes. As a solid carrier, non-limiting examples include absorbing gums or polymers, or encapsulating materials. Examples of such materials may comprise wall-forming and plasticizing materials, such as mono-, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins or pectins.

The terms "pet" and "companion animal" are synonymous and mean any domesticated animal including, without limitation, cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like. The term "appeal" is a synonymous of the expression "pleasant smelling" or "pleasant smell" or "high degree of acceptance". From the pet owner's point of view, the compositions and methods provided herein allow to block and/or to decrease bad or unpleasant or offensive smells (such as off-odors, malodours, very or too intense odors, etc.) of pet food products. Advantageously, the compositions and methods provided herein further allow conferring a smell to pet food products that is pleasant for the pet owner. Accordingly, the compositions and methods of the present invention have a positive (favourable) effect on the smell of the food products that is perceived by the pet owners and that is thus considered as pleasant. In practice, pleasant smelling is typically assessed through food comparative assays wherein the relative preference of one food to another is determined based on the compared olfactive perception of two or more foods by the pet owner. Yet in practice, the pet owner is generally represented by a human pet owner panel and/or a human trained panel (see below and in the Examples).

The term "appealing" is used herein to qualify an odor that is attractive or desirable for the pet owner. As a synonymous, the expression "pleasant smelling" can be equivalently used herein. It is meant that the perceived smell of the pet food product by the owner is without negative odor attributes (no offensive or disgusting or undesirable odors), but that it has odor attributes associated to pleasant and/or desirable and/or engaging feelings in humans.

Appropriate methods for appeal assessing are disclosed in the section entitled Examples below. In particular, human panels, such as human trained panels and/or human pet owner panels, can be used.

The term "pet owner", as used herein, means a person who owns a pet; and/or takes care of him, including buying pet foods and/or feeding the pet, and that has some expectations toward foods that he gives to his companion animal. The expression "human trained panel", as used herein, means a group of persons trained to realize sensorial analyses related to one or more of PEs and pet food products. Such a panel has the knowledge of the products to be tested and of the sensorial methods to be used.

"Human pet owner panels" or "human naive pet owner panels" are typically used to evaluate a level of pet owner acceptance of a food product prior to its introduction in the market. The pet owner test serves as a "technical measure" of how a prototype product would actually perform if introduced into the market. Since the pet owner, and not the companion animal, is the one who makes the direct decision to purchase a pet food product, an evaluation by a human naive pet owner panel is of interest to determine the perception by pet owners of the odor of the pet food product.

The terms "increased or improved pet owner appeal of a pet food product in comparison with said pet food product which does not comprise said aromatic note in a given amount" refer to a better or higher pet owner appealing (pleasant smelling) effect of a pet food product compared to said pet food product which does not comprise said aromatic note in said given amount. Such an "increased or improved pet owner appeal of a pet food product" is typically shown by comparative assays, as described in the Examples below.

The terms "at least maintained palatability of a pet food product in comparison with said pet food product which does not comprise said aromatic note in a given amount", or "pet food product having at least a maintained palatability for pets in comparison with said pet food product which does not comprise said aromatic note in a given amount", as used herein, mean that the palatability of the pet food product is not decreased, being either equivalent or enhanced, compared to the palatability of said pet food product which does not comprise said aromatic note in said amount.

The terms "said pet food product which does not comprise said aromatic note in a given amount" refer to the same pet food product, which only differs by the fact that it does not comprise said aromatic note in said amount. This means that either said aromatic note is absent in said pet food product, or said aromatic note is present in said pet food product but in an amount different from said given amount.

The term "food" or "food product" or "pet food" or "pet food product" as used herein means a ready-to-use product or composition that is intended for ingestion by a companion animal and provides at least one nutrient to said animal. This term includes any food, feed, snack, food supplement, treat, toy (chewable and/or consumable toys), meal substitute, or meal replacement.

As being "ready-to-use", the food is in its final form, ready to be consumed by the pet. This means that the food may only need to be provided to the pet as such, or split into portions, and/or crushed or mashed, and optionally warmed up.

Of note, only wet pet food products are concerned by the present invention.

By "wet" pet food, it is meant herein that said pet food is no less than 80% moisture ± 1 % (by weight). Beverages and drinks are liquids and liquid preparations that can be lapped by pets, e.g., milks for cats. Beverages and drinks are not encompassed by the term "wet pet food" as defined in the context of the present invention.

By ""chunk-in-X" products", it is meant herein all edible pet foods comprising chunks in a preparation (said preparation being also called "the X preparation" with respect to the generic expression "chunk-in-X" used herein), classical examples of which are chunk-in-jelly products, chunk-in-gravy products, and the like. This category of "chunk-in-X" products encompasses also edible forms other than chunks that may be contained in the X preparation such as a jelly, a gravy, and the like. For instance, other forms than chunks may be sliced products, grated products, flaked products, etc.

The term "loafs" as used herein not only covers the loafs but also all edible pet foods usually called terrines, pates, mousses, and the like.

The "chunk-in-loaf" products are encompassed by either of both categories of edible pet foods above.

As used herein, a "pet food preparation" is any compound, composition or material that is used for preparing food products for pet consumption, i.e. pet food products. Non-limiting examples of pet food preparations include one or more ingredients chosen from the group of: PEs, animal digests, nitrogen compounds (e.g., proteins, peptides, and amino acids), carbohydrates, fats or lipids, nutrients, preservatives including anti-oxidants, surfactants, texturing or texturizing or stabilizing agents, colouring agents, inorganic phosphate compounds, etc. Such ingredients may be comprised as such in the pet food preparation, or they can be contacted into the preparation and react in situ for producing transformed materials that are also encompassed in the group of ingredients of a "pet food preparation". Examples of ingredients that react together in the preparation are, without limitation, nitrogen compounds and carbohydrates, so as to obtain transformed materials such as Maillard reaction products, and the like. All of this is well known to the skilled artisan. The term « vegetarian palatability enhancers » means herein materials active as PEs, and which are free of meat or animal products, and derived from or isolated from plant, bacterial, fungal or algal sources, or single compounds active as PEs and not obtained from animal sources.

"Inclusion" as used herein, refers to the addition of a composition internally to the pet food preparation, by mixing it with other pet food ingredients, before further processing steps for obtaining the final pet food product.

The term "single package" means that the components of a kit are physically associated in or with one or more containers and considered a unit for manufacture, distribution, sale, or use. Containers include, but are not limited to, bags, boxes, cartons, bottles, pouches, cans, packages of any type or design or material, over-wrap, shrink-wrap, stapled or otherwise affixed components, or combinations thereof. A single package may be containers of individual components physically associated such that they are considered a unit for manufacture, distribution, sale, or use.

As used herein, a "means for communicating information or instructions" is a kit component under any form suitable for providing information, instructions, recommendations, and/or warranties, etc. Such a means can comprise a document, digital storage media, optical storage media, audio presentation, visual display containing information. The means of communication can be a displayed web site, brochure, product label, package insert, advertisement, visual display, etc.

DESCRIPTION OF THE INVENTION

As described herein, the Inventors have surprisingly observed that using at least one aromatic note in an amount from about 0.0015 to about 0.02% by weight in a wet pet food product, enables to produce a wet pet food product: - having a better positive effect on the smell perceived by pet owners than the effect observed with the same wet pet food product (1 ) in the absence of said aromatic note, or (2) in the presence of another amount of said aromatic note than from about 0.0015 to about 0.02% by weight, - while a satisfying palatability to pets was at least maintained, which means that palatability of the pet food product is not impaired by incorporation of said aromatic note in said amount.

Importantly, both the positive effects of (i) palatability to pets and (ii) pleasant smelling to pet owners, are jointly achieved by the present invention

Thus, in one aspect, the present invention relates to the use of at least one aromatic note in a total amount from about 0.0015 to about 0.02% by weight in a wet pet food product for improving pleasant smelling to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said wet pet food product which does not comprise said aromatic note in said amount.

Advantageously, said wet pet food product exhibits a sustained improved pleasant smelling to pet owners and at least a maintained palatability to pets (in comparison with said pet food product which does not comprise said aromatic note in said amount) over time.

According to the present invention, aromatic notes can be selected from: vegetable aromatic notes, animal aromatic notes, dairy aromatic notes, and combinations thereof.

For example, vegetable aromatic notes can be selected from: - herbs aromatic notes, in particular laurel aromatic notes, basil aromatic notes, rosemary aromatic notes, thyme aromatic notes, oregano aromatic notes, tarragon aromatic notes, dill aromatic notes, sage aromatic notes, and combinations thereof; and

- fruits and vegetables aromatic notes, including cooked and/or processed vegetables aromatic notes (e.g., onion aromatic notes, tomato aromatic notes, garlic aromatic notes, carrot aromatic notes, cocoa aromatic notes), fresh/raw vegetables aromatic notes (e.g., tomato aromatic notes, coconut aromatic notes).

For example, animal aromatic notes can be selected from: - beef aromatic notes including roasted beef aromatic notes, grilled meat aromatic notes, beef meat aromatic notes, cooked meat aromatic notes (bolognese, stroganoff), stewed beef aromatic notes;

- poultry aromatic notes including chicken aromatic notes (grilled, boiled, meat, dark, cooked), duck aromatic notes (grilled, boiled, meat, dark, cooked), turkey aromatic notes (grilled, boiled, meat, dark, cooked), goose aromatic notes (grilled, boiled, meat, dark, cooked);

- pork aromatic notes including bacon aromatic notes, Parma ham aromatic notes; and

- marine aromatic notes including fish aromatic notes (e.g., white fish, salmon, tuna, bonito aromatic notes), crustacean aromatic notes (e.g., crab aromatic notes).

For example, dairy aromatic notes are selected from: butter aromatic notes; milk aromatic notes; cheese aromatic notes.

Preferably, said at least one aromatic note is selected from: herbs aromatic notes;

tomato aromatic notes;

beef aromatic notes;

milk aromatic notes; and

combinations thereof.

Preferably, said at least one aromatic note is present in an amount from about 0.0018 to about 0.019% by weight in said pet food product. More preferably, said amount ranges from about 0.002 to about 0.018%. Yet more preferably, said amount ranges from about 0.0025 to about 0.017%.

Preferably, said wet pet food product further comprises at least one palatability enhancer. In particular, said at least one palatability enhancer is present in an amount from about 0.25 to about 20%, preferably from about 0.5 to about 15%, more preferably from about 0.75 to about 10%, yet more preferably from about 1 to about 5%, by weight in said pet food product. In the context of the present invention, said palatability enhancer can be selected from: animal palatability enhancers, vegetarian palatability enhancers, mineral or organic molecules or compounds obtained using non-animal and non- vegetarian sources (as examples, sugars, salts (e.g., phosphate salts including pyrophosphate salts), amino acids obtained by synthesis or biosynthesis, and the like), and combinations thereof.

In particular, pet food palatability enhancers are formulated and/or processed according to the pet species. Appropriate methods for formulating and/or processing pet food palatability enhancers according to the pet species are well known by one skilled in the art.

For example, said animal palatability enhancers can be selected from: animal digests, animal fats, dairy products, organic molecules or compounds originating from animals, and obtained through chemical or biochemical process (as examples, sugars, salts, amino acids obtained by fermentation or extraction from animal materials, and the like), and combinations thereof.

In some embodiments, an animal digest is fully consistent with the definition promulgated by the Association Of American Feed Control Officials, Inc. (AAFCO). Animal digest is preferably derived from animal tissues as well as fish tissues, excluding hair, horns, teeth, hooves, and feathers. The skilled artisan will appreciate that while such tissues are not preferred, trace amounts might be found unavoidably even under good manufacturing practices. Also not included are visceral contents or foreign or fecal matter, although trace contaminant amounts are sometimes present. An animal digest may be dried or not. Typically, examples of animal digests are: - digest of poultry (or pork, beef, sheep, lamb, fish, etc.): material from poultry (pork, beef, etc.) which results from chemical and/or enzymatic hydrolysis of clean and undecomposed tissue; digest of pork (or beef, sheep, lamb, etc.) by-products: material from pork (beef, etc.) which results from chemical and/or enzymatic hydrolysis of clean and undecomposed tissue from non-rendered clean parts from cattle (pigs, sheep, lamb, etc.), other than meat and bones, for example lungs, spleen, kidneys, brain, livers, blood, optionally partially-defatted low-temperature fatty tissue, and stomachs and intestines, freed of their contents; digest of poultry by-products: material which results from chemical and/or enzymatic hydrolysis of clean and undecomposed tissue from non-rendered clean parts of poultry, other than meat and bones, such as livers, hearts, heads, feet, and viscera; and digest of fish by-products: material which results from chemical and/or enzymatic hydrolysis of clean and undecomposed tissue from non-rendered clean parts from fish. As used herein, "fish" encompasses any species or kind of fish or crustaceans or molluscs, preferably tuna, salmon, cod, hake, sardine, shrimp, squid, and the like.

In particular, animal digests can be chosen from the group consisting of poultry digests, pork digests, beef digests, sheep digests, lamb digests, fish digests, pork by-products digests, beef by-products digests, sheep by-products digests, lamb by-products digests, poultry by-products digests, fish by-products digests, more particularly in the group consisting of poultry digests, pork digests and fish digests.

Animal fats include tallow, lard, poultry fat, and the like, and by-products thereof, marine oils like tuna oil, sardine oil, salmon oil, anchovy oil, fish oil, and the like, and by-products thereof. Also are encompassed herein the fats that are derived from animal or produced by animals.

Dairy products include milks and milk derivatives in a liquid, condensed or dry form. Dairy products can be whole milks or partially skimmed milks, and derivatives like: whey, creams, buttermilk, fermented milks like cheeses, yogurts, quark, cottage cheese, ethnic preparations like Ghee, khoa, kefir and the like, Milk protein concentrates and isolates, Whey protein concentrates and isolates, milks extracts like caseinates, caseinates salts, lactoserum, and the like.

Vegetarian palatability enhancer can be dry or liquid. For example, a vegetarian palatability enhancer can include: Inactivated yeasts and yeast derivatives such as yeast autolysates, yeast extracts;

Vegetable or grain materials and derivatives, like soya and soya based materials such as soya concentrates and soya isolates, hydrolyzed vegetable proteins "HVP", corn and corn based materials like corn grain meal, corn aerian part meals, corn steep syrups, wheat and wheat based materials, potatoe meal, pea meals, tapioca, starches, modified starches; Plant oils such as canola oil, soybean oil, corn oil, olive oil, sunflower oil, linseed oil, palm oil, safflower oil, and the like, and by-products thereof; - non animal originating fermented products;

algal and algal derivatives;

organic molecules or compounds that would not be originating from animals, and obtained through chemical or biochemical process (as examples, sugars, salts, amino acids obtained by fermentation or extraction from non-animal materials, and the like).

Preferably, the wet pet food product is no less than 80% ± 1 % moisture (by weight). More preferably, said pet food is from 80% ± 1 % to 90% ± 1 % moisture, preferably from 80% ± 1 % to 88% ± 1 % moisture, more preferably from 80% ± 1 % to 86% ± 1 % moisture, even more preferably from 80% ± 1 % to 85% ± 1 % moisture.

In an embodiment, said wet pet food product is edible. Of note, beverages and drinks are excluded from the definition of "wet pet food" provided herein.

For example, said edible wet pet food can be chosen from "chunk-in-X" products and loafs. In particular, the present invention can be used in wet pet foods such as nutritionally-balanced wet mixtures containing appropriate pet food ingredients including proteins, fibre, carbohydrates and/or starch, etc. Such mixtures are well known to those skilled in the art, and their composition depends on many factors such as, for example, the desired food balance for the specific type of pet. Additional pet food ingredients may include other PEs, vitamins, minerals, seasonings, preservatives, texturing agents, and surfactants. The food balance, including the relative proportions of vitamins, minerals, lipids, proteins and carbohydrates, is determined according to the known dietary standards in the veterinary field, for example by following recommendations of the National Research council (NRC), or the guidelines of the American Association of Feed Control Officials (AAFCO). Another aspect of the present invention concerns a method for preparing a wet pet food product comprising at least the step of: a) adding at least one aromatic note in an amount from about 0.0015 to about 0.02% by weight to a wet pet food product preparation, thereby obtaining a wet pet food product having an improved pleasant smelling to pet owners and at least a maintained palatability to pets, in comparison with said wet pet food product which does not comprise said aromatic note in said amount.

Optionally, one or more additional steps may be performed in the preparation method described above, such as (without any restriction on the sequence order for implementing these additional steps): - cooking or stewing or baking or steaming the wet pet food preparation either provided for performing said step a) above or resulting from said step a) above (e.g., in the case of chunk-in-jelly products, chunk-in-gravy products, loafs, and the like); and/or

cutting or reducing into pieces or slicing (e.g., in the case of chunk-in-jelly products, chunk-in-gravy products, and the like); and/or

packaging in one or more appropriate containers (e.g., cans, pouches, aluminium trays, etc., depending on the type of food product); and/or sealing such container(s); and/or

heating the thus obtained wet pet food preparation, in particular sterilizing or retorting the thus obtained wet pet food preparation.

Yet another aspect of the present invention is related to a method for improving (increasing) pleasant smelling to pet owners while at least maintaining palatability to pets of a wet pet food product, comprising at least the step of: a) adding at least one aromatic note in an amount from about 0.0015 to about 0.02% by weight to a wet pet food product preparation, thereby obtaining a wet pet food product having an improved pleasant smelling to pet owners and at least a maintained palatability to pets, in comparison with said wet pet food product which does not comprise said aromatic note in said amount.

Advantageously, the methods according to the present invention further comprise a step a1 ) prior to said step a), wherein said step a1 ) consists of combining said at least one aromatic note to at least one palatability enhancer.

Yet advantageously, in the methods according to the present invention, said at least one aromatic note is combined to at least one appropriate carrier, prior to said step a1 ) and/or a). For example, depending on the type of wet pet food product, and on the embodiment of the methods of the present invention, said aromatic notes can be added by inclusion to the palatability enhancer, or the chunks, or the loaf, or the jelly, or the gravy, etc.

Preferred or advantageous or particular embodiments are as described above.

The present invention also provides a wet pet food product having an increased (improved) pleasant smelling to pet owners while at least a maintained palatability to pets, in comparison with said wet pet food product which does not comprise said aromatic note in the amount defined above, that is obtainable by a method as described above.

The present invention further concerns a method for feeding pets comprising at least: a) providing a wet pet food product as disclosed above; and b) feeding said wet pet food product to pets. Yet the present invention is directed to a kit for preparing a wet pet food product, comprising, in one or more containers in a single package:

- at least one aromatic note as described above;

- optionally, at least one appropriate carrier; - optionally, at least one PE;

- optionally, at least one wet pet food preparation;

- optionally, a means for communicating information about or instructions for using said aromatic note and, optionally, other kit's components; wherein said wet pet food product has an increased (improved) pleasant smelling to pet owners while at least a maintained palatability to pets, in comparison with said pet food product which does not comprise said aromatic note in the amount specified above.

In all aspects of the present invention, said pet is preferably selected from the group consisting of cats and dogs. In particular, said wet pet food product can be a cat or a dog wet food product, said pet owner can be a cat or a dog owner.

However, although the present disclosure is focused on dogs and cats, the invention can be adapted for use with other classes of companion animals. If desired, the invention can be tested to evaluate its suitability for use with different classes of animals that may be considered as companion animals.

The present invention will be further described by reference to the following examples, which are presented for the purpose of illustration only and are not intended to limit the scope of the invention.

EXAMPLES

Example 1: Assessment of the effect of aromatic notes added to wet pet food product without palatability enhancer

In Example 1 , chunks in jelly were manufactured combining aromatic notes under their powder form with a wet petfood preparation in appropriate amounts by weight as follows:

Poultry and pork tissues (Mix A) - 43.30%; Texturing agents - 0.50%; Wheat flour - 2.5%; Vitamins and minerals - 0.60%; Sodium tripolyphosphate - 0.33%; Colouring agent - 0.08%; Aromatic note - 0 to 0.1 % (depending on diets, compensation by poultry and pork tissues when necessary); Water- 52.69%, conferring to the final product a moisture level of 79.9%. The final product was packaged, sealed, and retorted at 127°C for 17min.

The formulations are described in Table 1 below. After one month aging, pet palatability and human sensory perception on wet food products (or diets) were assessed.

Table 1

Expe. diet = Experimental diet

1 -1 - Palatability assessment The palatability of the products was assessed with validated expert panels, using a two-bowl test on cats. The two foods were presented at the same time to each cat in an individual box. Each food amount was sufficient to meet the cat's nutritional need and their positions in the box were switched at each meal to avoid a choice lead by handedness. The final consumption of each food was recorded. The data were summed for each day. The results are presented in Table 2 as relative consumption ratios of A or B. Statistical treatment was carried out (Student test for consumption ratio, with Student T value).

Table 2

Expe. diet = Experimental diet

'NS': not significant

^*: significant (p<0.05)

*^*: highly significant (p<0.01 )

^***: very highly significant (p<0.001 )

Statistical significance when T value < -2 or t value > +2

As shown in Table 2, consumptions of control diet X and either experimental diet were not significantly different, demonstrating that the addition of aromatic notes did not decrease the palatability of the control wet food product manufactured without palatability enhancers.

1 -2- Human sensory assessment

Control and experimental diets were assessed by an internal human trained panel. Each panelist evaluated the wet food products in a randomized way (Williams latin square) and scored the preference for the odor type on a scale from 0 to 9. Means were analyzed with mixed effect Anova (food as fixed effect and judge as random effect). When the product effect was statistically significant, the pair wise comparison between the 2 products was studied. Results of the scores given by a human trained panel are presented in Table 3 below.

Table 3

Means sharing same letters in superscript are not significantly different (P > 0.05).

Statistical significance when T value < -2 or t value > +2 As shown in Table 3, the panelists significantly preferred the odor type of the experimental diets compared to the control diet X, showing the improving appeal (pleasant smelling) to pet owners of aromatic notes.

Example 2: Assessment of the effect of aromatic notes added to wet pet food product containing palatability enhancer In Example 2, chunks in jelly were manufactured combining aromatic notes under their powder form with the wet petfood preparation and a palatability enhancer in appropriate amounts by weight as follows:

Poultry and pork tissues (Mix B) - 43.30%; Vegetarian Palatability enhancer - 2%; Texturing agents - 0.50%; Wheat flour - 2.5%; Vitamins and minerals - 0.60%; Sodium tripolyphosphate - 0.33%; Colouring agent - 0.08%; aromatic note - 0 to 0.1 % (depending on diets, compensation by poultry and pork tissues when necessary); Water- 50.69%, conferring to the final product a moisture level of 80.1 %. The final product was packaged, sealed, and retorted at 127°C for 17min.

The formulations are described in Table 4 below. After one month aging, pet palatability and human sensory perception on wet diets were assessed.

Table 4

Expe. diet = Experimental diet

2-1 - Palatability assessment

The palatability of the products was assessed with validated expert panels, using a two-bowl test on cats. The two foods were presented at the same time to each cat in an individual box. Each food amount was sufficient to meet the cat's nutritional need and their positions in the box were switched at each meal to avoid a choice lead by handedness. The final consumption of each food was recorded. The data were summed for each day. The results are shown in Table 5 as relative consumption ratios of A or B. Statistical treatment was carried out (Student test for consumption ratio, with Student T value). Table 5

Expe. diet = Experimental diet 'NS': not significant

*: significant (p<0.05) ^**: highly significant (p<0.01 )

^***: very highly significant (p<0.001 )

Statistical significance when T value < -2 or t value > +2

As shown in Table 5, the palatability of experimental diets is either equal or better than the control diet Y, except for the experimental diets 9 and 10 containing 0.033 and 0.05% of aromatic notes, respectively.

2-2- Human sensory assessment

Control and experimental diets were assessed by an internal human trained panel. Each panelist evaluated the wet food products in a randomized way (Williams latin square) and scored the preference for the odor type on a scale from 0 to 9. Means were analyzed with mixed effect Anova (food as fixed effect and judge as random effect). When the product effect was statistically significant, the pair wise comparison between the 2 products was studied. Results of the scores given by a human trained panel are presented in Table 6 below.

Table 6

Control diet Expe diet Experimental

Nb

preference preference diet aromatic T value panelists

score mean score mean note amount %

Control diet Y vs 4.9^a 7.2^b 24 0.005 5.12 Expe diet 4

Control diet Y vs 4.9^a 7.2^b 24 0.008 5.22 Expe diet 3

Control diet Y vs 4.1 ^a 7.3^b 21 0.010 6.57 Expe diet 7

Control diet Y vs 4.9^a 5.2^b 21 0.012 2.22 Expe diet 5

Control diet Y vs 4.1 ^a 5.6^b 21 0.013 3.09 Expe diet 8

Control diet Y vs 4.9^a 5.8^b 24 0.016 2.0 Expe diet 6

Control diet Y vs 4.5^a 5.16^a 24 0.033 1.85 Expe diet 9

Control diet Y vs 4.5^a 5.08^a 24 0.05 1.16 Expe diet 10 Expe.diet = Experimental diet

Statistical significance when t value < -2 or t value > +2 As shown in Table 6, the panelists preferred, from an olfactive point of view, the experimental diets compared to the control diet Y, except for the experimental diets 9 and 10 with higher aromatic note concentration of 0.033 and 0.05%, respectively.

Example 3: Assessment of the effect of aromatic notes added to wet pet food products having different moisture level.

In Example 3, chunks in jelly were manufactured combining aromatic notes under their powder form with a wet pet food preparation in appropriate amounts by weight as follows: Experimental Diets having 77.9% and 78% moisture, respectively (see Table 7 below): Poultry and pork tissues (Mix C) - 42.32%; Vegetarian palatability enhancer - 2%; Texturing agents - 0.50%; Wheat flour - 2.45%; Vitamins and minerals - 0.59%; Sodium tripolyphosphate - 0.32%; Colouring agent - 0.08%; Aromatic note - 0 to 0.1 % (depending on diets, compensation by poultry and pork tissues when necessary); Water - 51 .72%. The final product was packaged, sealed and retorted at 127°C for 17min. The final products had moisture levels of 77.9% and 78%, respectively (Table 7)

Experimental Diets having 80.1 % and 80.2% moisture, respectively (see Table 7 below): Poultry and pork tissues (Mix C) - 37.98%; Vegetarian palatability enhancer - 2%; Texturing agents - 0.50%; Wheat flour - 2.20%; Vitamins and minerals - 0.53%; Sodium tripolyphosphate - 0.29%; Colouring agent - 0.08%; Aromatic note - 0 to 0.1 % (depending on diets, compensation by poultry and pork tissues when necessary); Water - 56.40%. The final product was packaged, sealed and retorted at 127°C for 17min. The final products had moisture levels of 80.1 % and 80.2%, respectively (Table 7). The formulations are described in Table 7 below. After one month aging, pet palatability and human sensory perception on wet food products (or diets) were assessed.

Table 7

Expe. diet = Experimental diet

3-1 - Palatability assessment

The palatability of the products was assessed with validated expert panels, using a two-bowl test on cats. The two foods were presented at the same time to each cat in an individual box. Each food amount was sufficient to meet the cat's nutritional need and their positions in the box were switched at each meal to avoid a choice lead by handedness. The final consumption of each food was recorded. The data were summed for each day. The results are presented in Table 8 as relative consumption ratios of A or B. Statistical treatment was carried out (Student test for consumption ratio, with Student T value). Table 8

Expe. diet, ED = Experimental diet

'NS': not significant

*: significant (p<0.05)

^**: highly significant (p<0.01 )

^***: very highly significant (p<0.001 )

Statistical significance when T value < -2 or t value > +2

As shown in Table 8, consumptions of the experimental diets were not statistically different when the two compared diets comprise the same aromatic note but have a different moisture level.

3-2- Human sensory assessment

Experimental diets ED1 1 and ED12, ED13 and ED14, were assessed by an internal human trained panel. Each panelist evaluated the wet food products in a randomized way (Williams latin square) and scored the preference for the odor type on a scale from 0 to 9. Means were analyzed with mixed effect Anova (food as fixed effect and judge as random effect). When the product effect was statistically significant, the pairwise comparison between 2 products was studied. Results of the scores given by a human trained panel are presented in Table 9 below.

Table 9

Expe. diet, ED = Experimental diet

Means sharing same letters in superscript are not significantly different (P

> 0.05).

Statistical significance when T value < -2 or t value > +2

As shown in Table 9, for one given aromatic note, the panelists significantly preferred the smelling of the experimental diet ED12 or ED14, having a moisture level of 80.2% or 80.1 %, respectively, compared to the experimental diet ED1 1 or ED13, having a moisture level of 78% or 77.9%, respectively,. This demonstrated the positive effect on pet owner perception of a wet pet food comprising an aromatic note and having no less than 80% + 1 % moisture.

Claims

1 . Use of at least one aromatic note in a wet pet food product for improving pleasant smelling to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said wet pet food product which does not comprise said aromatic note in said amount, wherein said aromatic note is present in an amount from about 0.0015 to about 0.02% by weight in said wet pet food product.

2. The use according to claim 1 , wherein said wet pet food product is no less than 80% ± 1 % moisture by weight.

3. The use according to claim 2, wherein said wet pet food product is from 80% ± 1 % to 90% ± 1 %, preferably from 80% ± 1 % to 88% ± 1 %, more preferably from 80% ± 1 % to 86% ± 1 %, moisture.

4. The use according to any one of claims 1 to 3, wherein said at least one aromatic note is selected from: vegetable aromatic notes, animal aromatic notes, dairy aromatic notes, and combinations thereof.

5. The use according to any one of claims 1 to 4, wherein said wet pet food product further comprises at least one palatability enhancer.

6. The use according to claim 5, wherein said at least one palatability enhancer is present in an amount from about 0.25 to about 20% by weight in said pet food product.

7. The use according to claim 5 or 6, wherein said at least one palatability enhancer is selected from: animal palatability enhancers, vegetarian palatability enhancers, and combinations thereof.

8. The use according to any one of claims 1 to 7, wherein said wet pet food product is edible.

9. The use according to claim 8, wherein said edible wet pet food is chosen from "chunk-in-X" products and loafs.

10. The use according to anyone of claims 1 to 9, wherein said pet is selected from cats and dogs.

1 1 . A method for preparing a wet pet food product comprising at least the step of: a) adding at least one aromatic note in an amount from about 0.0015 to about 0.02% by weight to a wet pet food product preparation, thereby obtaining a wet pet food product having an improved pleasant smelling to pet owners and at least a maintained palatability to pets, in comparison with said wet pet food product which does not comprise said aromatic note in said amount.

12. The method according to claim 1 1 , further comprising a step a1 ) prior to said step a), wherein said step a1 ) consists of combining said at least one aromatic note to at least one palatability enhancer.

13. The method according to claim 1 1 or 12, wherein said at least one aromatic note is combined to at least one appropriate carrier, prior to said step a1 ) and/or a).