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 456064
Title Sensory-specific appetite is affected by actively smelled food odors and remains stable over time in normal-wight women
Author(s) Ramaekers, M.G.; Boesveldt, S.; Lakemond, C.M.M.; Boekel, M.A.J.S. van; Luning, P.A.
Source The Journal of Nutrition 144 (2014)8. - ISSN 0022-3166 - p. 1314 - 1319.
DOI https://doi.org/10.3945/jn.114.192567
Department(s) Food Quality and Design
Chair Sensory Science and Eating Behaviour
CS OnderwijsinstituutOnderwijsinstituut
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) cephalic phase responses - cue exposure - unrestrained eaters - olfactory-bulb - chewing gum - satiety - hunger - humans - perception - attention
Abstract Understanding overconsumption starts with knowledge of how separate factors influence our eating behavior. Food cues such as food odors are known for their effect on general appetite and sensory-specific appetite (SSA). Active sniffing rather than passive exposure may induce satiation over time. The objective of this study was to investigate how actively sniffing banana odors affects general appetite, SSA, and subsequent food intake. In a crossover study, 61 women actively smelled cups containing natural banana, artificial banana odor, or water (no odor) for 10 min. Treatment order was randomly assigned as much as possible. General appetite and SSA were monitored by using 100-mm visual analog scales during the 10 min of active sniffing, followed by ad libitum intake of banana milkshake. Results showed that SSA was consistently high (+12 mm) during actively sniffing natural or artificial banana odors, with no decrease in SSA over time. Sniffing both banana odors increased the appetite for banana (+11 mm) and other sweet products (+4 mm), whereas the appetite for savory products decreased by 7 mm (all P <0.01) compared with no odor. Actively sniffing banana odor did not significantly influence food intake (P = 0.68) or general appetite scores (P = 0.06). In conclusion, SSA scores during active sniffing were identical to the SSA found in a similar study that used passive smelling, suggesting that SSA is independent of the manner of sniffing and exposure time. Moreover, sweet/savory categorization may suggest that food odors communicate information about the nutrient composition of their associated foods. These data clearly show the appetizing effects of food odors.
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