A method for enhancing the palatability of aquaculture food, the method comprising treating the food with a compound of Formula I:
wherein R
1
, R
2
, R
3
, and n are as defined herein, are disclosed.
Disclosed are polyol esters comprising a polyol having at least one hydroxyl group esterified to at least one compound having a carboxyl group. Methods of making the polyol ester compounds are also disclosed. The invention also relates to feed compositions comprising polyol ester compounds.