Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    '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.

    We have a manual that explains all the features 

Record number 496283
Title Food preference and appetite after switching between sweet and savoury odours in women
Author(s) Ramaekers, M.G.; Luning, P.A.; Lakemond, C.M.M.; Boekel, M.A.J.S. van; Gort, Gerrit; Boesveldt, Sanne
Source PLoS ONE 11 (2016)1. - ISSN 1932-6203 - 16 p.
Department(s) Food Quality and Design
CS OnderwijsinstituutOnderwijsinstituut
Biometris (WU MAT)
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2016

Background. Exposure to food odours increases the appetite for congruent foods and decreases the appetite for incongruent foods. However, the effect of exposure to a variety of food odours, as often occurs in daily life, is unknown. Objective. Investigate how switching between sweet and savoury odours affects the appetite for sweet and savoury products. Design Thirty women (age: 18-45y; BMI: 18.5-25kg/m2) intensely smelled the contents of cups filled with banana, meat or water (no-odour) in a within-subject design with four combinations: no-odour/banana, no-odour/meat, meat/banana and banana/meat. Participants received one combination per test day. In each combination, two cups with different fillings were smelled for five minutes after each other. Treatment order was balanced as much as possible. The effects of previous exposure and current odour on the appetite for (in)congruent sweet and savoury products, and odour pleasantness were analysed. A change from meat to banana odour or banana to meat odour was referred to as switch, whereas a change from no-odour to meat odour or no-odour to banana odour was no-switch. Results. The current odour (P

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.