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Despite having significantly fewer taste buds than humans (1706 vs 9000),dogs have a highly attuned sense of taste which means they can detect what they like and dislike from only a small sample. Dogs also have ahighly developed sense of smell which works together with the taste buds to accentuate the sense of taste. Like humans, dogs are omnivores and so have developed preferences for a wide variety of different foods. They can detect bitter, sour, salty and sweet flavours, the latter of which is almost non-existent in cats. Dogs also possess receptors that are able to detect compounds, such as certain amino acids, that elicit the so-called "Umami” taste. This fifth flavour has been described in humans as a kind of satisfying, savoury taste. In dogs and cats, it is thought that this sense is well developed as it enables them to distinguish between fish and meat, as well as itsfreshness. We know that dogs in general will bury bones and return to them later, and eat the most unmentionable things that they find lying in fields and under hedgerows. This leaves the question ‘What makes some of our domestic dogs picky?’ The most likely reason is that many commercial dry foods are bland. They containhighly processed meat meals, produced predominantly from beef by-products, as well assignificant levels of cereal. The result is that the stimulating compounds above are simply not present in many of these foods. An ingredient that appears to contain, and retain, many of these substances is fish. For centuries Asian chefs have added dried fish powder, fish sauce, and fish heads to stocks, soups and sauces to enhance the “Umami” flavour, and also discovered that fermenting these materials enhances this further still. The enhancement seen with fermentation, which is also seen with protein hydrolysis, is primarily caused by the production of glutamate, which is known to stimulate the Umami sensors in the mouth. Fresh fish also contains significant levels of glutamate itself. Fish oil also contains manyfatty acids that are particularly palatable to dogs, and this oil is primarily stored just under the skin. Therefore, cooked fish skin not only provides these oils but also produces attractive ‘Maillard’ flavours. As we know ourselves, on a fillet of fish, the skin and fat beneath are often the most sought after parts.
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Unatoč tome što psi imaju puno manje okusnih pupoljaka od ljudi (1706 naprama 9000) psi imaju visoko razvijen osjet okusa, što znači da mogu vrlo brzo otkriti što im se sviđa a što ne,i to nakon samo jednog zalogaja. Isto tako psi imaju visoko razvijen osjet mirisa, koji zajedno sa okusnim pupoljcima naglašavaja osjet okusa. Baš kao i ljudi, psi su svejedi i zato vole raznovrsnu hranu. Mogu osjetiti gorko, kiselno, slano i slatko, za razliku od mačaka koje ne osjete slatko. Psi imaju receptore koji mogu otkriti i pojedine sastojke u hrani, kao što su neke amino kiseline. To se zove takozvani „Umami“ osjet. Ovaj peti osjet se kod ljudi opisuje kao ugodan, kiselkast okus. Kod pasa i mačaka taj osjet je razvijen kako bi razlikovali ribu od mesa, ali i njihovu svježinu. Znamo da psi vole zakapati kosti i kasnije ih iskapati, a isto tako i jesti stvari koje su nama nezamislive, a nalaze ih posvuda. Stoga se uvijek pitamo „Zašto su naši ljubimci toliko izbirljivi?“ Najvjerojatniji razlog je taj što je većina komercijalnih hrana bez okusa. Sadrže visoko procesirane mesne obroke, koji se uglavnom sastoje od goveđih nus proizvoda, kao i od velike količine žitarica. Što znači da psi jednostavno ne dobivaju nikakvu stimulaciju kroz ovakav tip hrane. Namirnica koja sadrži i zadržava mnogo korisnih tvari je riba. Azijski kuhari su stoljećima dodavali riblje brašno, riblje umake, riblje glave i juhe kako bi pojačali „umami“ okus, a otkrili su kako ga fermentacija pojačava. To pojačavanje okusa koje je vidljivo fermentacijom, a može se dobiti i hidrolizacijom proteina, je prvenstveno prouzročeno proizvodnjom glutamata, koji su poznati stimulansi Umami senzora u usnoj šupljini. Svježa riba također sadrži veliku količinu glutamata. Riblje ulje sadrži mnoge masne kisline koje su posebno jestive psima, a ova ulja se prvenstveno pohranjuju pod kožom. Stoga, kuhana riblja koža ne samo da osigurava ova ulja nego isto tako proizvodi privlačne okuse. Kao što znamo, na ribljem fileu su koža i masnoća često najtraženiji dijelovi.