Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. (September 2022)

• Record Type: Journal Article
• Authors: Abeywickrema, Sashie; Oey, Indrawati; Peng, Mei
• Is Part Of: Food quality and preference. Volume 100(2022)
• Publication Date: 2022-09
• Subjects: Aroma -- Taste -- Satiety -- Subsequent snack intake -- Sensory-specific satiety -- Sensory-specific appetite; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2022.104612
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: First study of aroma and taste sensory-specific effects on subsequent snack intake. Breakfasts with high-intensity vanilla aroma and sweet taste led to less sweet, and more non-sweet snack intake. Exposures to vanilla aroma and sweet taste did not affect the overall snack intake. Sensory characteristics of a meal are important in driving subsequent snack choices. Abstract: Exposure to sensory cues has been shown to profoundly affect sensory-specific appetite and satiety in empirical settings. The present study aims to understand whether taste and aroma, presented in a real food matrix, can elicit sensory-specific effects on subsequent snack consumption in real life. A total of 61 male participants (final N = 40; 21–39 years; 19.7–41.5 kg·m −2 ) undertook five breakfast sessions. In each session, participants were served oat puddings of customised, pre-determined portions, which was either plain (used as the control), or with added low or high intensity of vanilla aroma or non-caloric sweetness. Participants were asked to report pre- and post-meal satiety and meal pleasantness using a Satiety Labelled Intensity Magnitude (SLIM) and a hedonic Visual Analogue scale (VAS), respectively. Participants then recorded all-day food intake using standard Food Records, which enabled estimates of individual total, sweet, and non-sweet snack intake. Our results showed that breakfasts with high-intensity aroma or taste led to more significant reductions in hedonic VAS post-breakfast, as opposed to the control or low-intensity conditions ( p < 0.05). The total snack intake was maintained at a similar level across the conditions ( p > 0.05). Compared to the control or low-intensity conditions, breakfasts with high-intensity vanilla aroma or sweet taste were associated with increased sensory-incongruent (i.e., non-sweet ) and decreased sensory-congruent (i.e., sweet ) snack intake ( non-sweet intake: aroma (F(2, 108) = 59.65, p < 0.001), taste (F(2, 108) = 43.74, p < 0.001); sweet intake: aroma (F(2, 108) = 6.93, p = 0.001), taste (F(2, 108) = 13.94, p < 0.001)). Overall, this study is the first to compare sensory-specific effects of retronasally-introduced aroma and taste on snack intake throughout the day, highlighting the important functional roles of sensory exposures in orientating food choices.