Researchers have discovered that cats are particularly fond of flavors that are rich in free amino acids, which enhance the savory and fatty notes in their food. In a study published in the Journal of Agricultural and Food Chemistry, scientists used chicken-liver-based sprays to coat dry kibble and found that cats preferred the flavors that resulted from more extensive protein breakdown and the Maillard reaction, which produces aroma-enhancing compounds. The study highlights the importance of understanding feline taste preferences, emphasizing that aroma and umami flavors are key to making cat food more appealing.
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