Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407468
Title Acute Effects of Complexity in Aroma Composition on Satiation and Food Intake
Author(s) Ruijschop, R.M.A.J.; Boelrijk, A.E.M.; Burgering, M.J.M.; Graaf, C. de; Westerterp-Plantenga, M.S.
Source Chemical Senses 35 (2010)2. - ISSN 0379-864X - p. 91 - 100.
Department(s) Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) sensory-specific satiety - stimulation - texture - release
Abstract Compared to placebo, subjects felt significantly more satiated during aroma stimulation with the multicomponent strawberry aroma in the olfactometer-aided setting. Additionally, perceived satiation was significantly increased 10-15 min after consumption of the multicomponent strawberry-aromatized sweetened yogurt product in the ad libitum eating setting. There was no effect on the amount of strawberry-aromatized sweetened yogurt product consumed ad libitum. Apart from the differences in timing of the appetite-regulating effects, both experimental settings demonstrated that the multicomponent strawberry aroma, which was perceived as being more complex, yet of similar aroma quality, intensity, and pleasantness compared with the single-component strawberry aroma, was able to enhance perceived satiation. The methodology of the olfactometer-aided aroma stimulation proved to be representative of a real-life setting with regard to aroma exposure and satiation. Food products, which are perceived as being more complex, have been suggested to delay the development of sensory satiation as a result of implicitly cueing for variation. The present results may be explained by increased sensory stimulation, due to concurrent exposure to multiple aroma components cueing for sensorily similar strawberry perception
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