Carnivores have a highly developed sense of smell. This is true especially for dogs, whose sense of smell is 1,000 times more powerful than humans. The smell of food is the first factor evaluated by the dog, hence its impact on palatability.

VERY HIGH, THOUGH VARIABLE SENSITIVITY

Olfactory sensitivity increases with hunger and decreases after eating. It varies according to:

breed: smell is less acute in breeds with a short nose (brachycephalic).

sex: female dogs are more sensitive to smells than males, especially when they are in estrus. Neutering greatly reduces olfactory acuity.

age: smell is the first sense to wane in aging animals.

In the process of tracking, a dog sniffs 200 times/minute to intensify its olfactory capacities, which decrease as a result of drying of the nasal mucosa (due to panting, heat, wind) or the effect of certain drugs (corticosteroids).

MAXIMIZING THE FLAVOR OF FOOD

Flavor is essential to the palatability of foods for sick or elderly animals or those undergoing medical treatment, whose sense of smell is diminished. Thus, food manufacturers must select ingredients with very appealing smells and incorporate concentrated flavors in food or in the coating of kibbles. Food can also be made more attractive by serving it at a temperature of 95°F to 104°F.