Food Preference and Appetite after Switching between Sweet and Savoury Odours in Women

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. Investigate how switching between sweet and savoury odours affects the appetite...

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Bibliographic Details
Published in:PloS one 2016-01, Vol.11 (1), p.e0146652-e0146652
Main Authors: Ramaekers, Mariëlle G, Luning, Pieternel A, Lakemond, Catriona M M, van Boekel, Martinus A J S, Gort, Gerrit, Boesveldt, Sanne
Format: Article
Language:English
Subjects:
Adolescent
Adult
Appetite
Appetite - physiology
Biometris (WU MAT)
Body mass
Brain research
Care and treatment
Chair Sensory Science and Eating Behaviour
CS Onderwijsinstituut
Cups
Development and progression
Exposure
Female
Food
Food habits
Food intake
Food preferences
Food Preferences - physiology
Food quality
Food Quality and Design
Health aspects
HNE Sensoriek en Eetgedrag
HNE Sensory Science and Eating Behaviour
Humans
Mathematical and Statistical Methods - Biometris
Meat
Middle Aged
Musa
Nutrition
Obesity
Odor
Odorants
Odors
Onderwijsinstituut
Patient outcomes
PE&RC
Satiety
Sensoriek en eetgedrag
Sensory Science and Eating Behaviour
Sensory stimulation
Surveys and Questionnaires
Switching
Taste
Time Factors
VLAG
Wiskundige en Statistische Methoden - Biometris
Young Adult
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Summary: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. Investigate how switching between sweet and savoury odours affects the appetite for sweet and savoury products. 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. The current odour (P
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0146652