The aim of this study was to determine if meal temperature of cat wet food impacted the feeding preference of aging (>7 years of age) domestic short-haired cats. We examined a chunks in gravy product served at three nominal temperatures of 6 ⁰C, 21 ⁰C, and 37 ⁰C using a two-bowl difference test. Gravy viscosity was measured using a Brookfield DV1 viscometer and the percentage of volatile compounds released at each product temperature was also analysed using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. The aging cats significantly preferred the warmer products in all pairwise comparisons, 6 ⁰C