Evaluation of a Natural Olive Extract as a Flavor Component in Dry and Wet Dog Foods

Plant extracts, such as olive extract (OE), have been used in human and pet foods for their biological benefits; however, no available data have demonstrated OE’s effect on palatability in dogs. The current study aimed to evaluate acceptance of dry and canned dog foods with differing inclusions of OE as a flavor component. Flavor compounds in OE were analyzed by gas chromatography–mass spectrometry and high-pressure liquid chromatography, detecting 137 volatile compounds, including acetic acid and hydroxytyrosol. Dog kibbles were coated with liquid commercial palatants containing OE that resulted in application rates of 0 (control), 120, 200, and 500 ppm of OE in the diets. OE was also added at 0 (control), 120, 200, and 500 ppm into a wet food formulation with a commercial palatant before retort processing. Two separate panels of adult beagles were used for monadic testing to determine acceptance rates for kibble (5/treatment; 20 total) and canned foods (4/treatment; 16 total) in a 4 × 4 Latin square design. None of the tested inclusions impacted food acceptance in this preliminary study (p > 0.05). As a flavor ingredient, OE can be added into dry or wet dog food up to 500 ppm without deterring effects on palatability.