An adequate feed intake is crucial for good animal health, growth and efficient animal production. The palatability of the feed is primarily determined by the smell and taste of the feed. The volatile molecules of the aroma bind to the smell receptors in the nose by air. Positive olfactory signals provide a pleasant smell of the feed which attracts the animals. Thereby stimulating the production of digestive juices. Taste buds on the tongue, pharynx and palate identify the taste of the feed. There are five basic tastes: sweet, sour, bitter, salty and umami.

The interaction between smell and taste occurs during the chewing and swallowing process. In this way, smell and taste are closely related. A pleasant smell and taste of feed before and during eating encourages the animal to continue to eat.

Most animals have a much better developed sense of smell than humans. The various animal species have different smell perceptions and preferences. The surface and the number of epithelial cells for smelling are much larger in pigs, cattle, horses and dogs, than in humans and poultry. Mammals also posses a more complicated connection between scent cells than poultry. This means that the signal capacity for scent is much higher in mammals.

Reasons for adding aromas:

- The production of a tasty feed (improve voluntary recording).
- Mask unpalatable feed ingredients/ raw materials and dietary changes.
- Provide a (new) company-specific smell to the feed/ specialty.
- Make products attractive to the end-user.
- Retain the smell of the feed after long transport and temperature changes.
- Give special feeds (e.g. medicated feeds) a more palatable smell/ taste.