Acquired liking for sweet-paired odours is related to the disinhibition but not restraint factor from the Three Factor Eating Questionnaire

Abstract Previous research suggests that women scoring high on dietary restraint may be insensitive to flavour–flavour learning, but no study has yet explored this using the olfactory conditioning paradigm. Accordingly, 56 women who were sweet likers were classified as either high or low on both the...

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Bibliographic Details
Published in:Physiology & behavior 2009-02, Vol.96 (2), p.244-252
Main Authors: Yeomans, Martin R, Mobini, Sirous, Bertenshaw, Emma J, Gould, Natalie J
Format: Article
Language:English
Subjects:
Adult
Analysis of Variance
Behavioral psychophysiology
Biological and medical sciences
Conditioning
Conditioning (Psychology) - physiology
Dietary restraint
Disinhibition
Eating - physiology
Eating - psychology
Female
Flavour–flavour learning
Fundamental and applied biological sciences. Psychology
Humans
Inhibition (Psychology)
Liking
Odorants
Psychiatry
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Smell - physiology
Surveys and Questionnaires
Taste - physiology
Young Adult
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Summary:Abstract Previous research suggests that women scoring high on dietary restraint may be insensitive to flavour–flavour learning, but no study has yet explored this using the olfactory conditioning paradigm. Accordingly, 56 women who were sweet likers were classified as either high or low on both the Three Factor Eating Questionnaire restraint and disinhibition scales. They evaluated two odours before and after disguised pairings of one odour with 10% sucrose and the other with 0.01% quinine. Liking for the quinine-paired odour decreased post-training, with no effects of restraint or disinhibition. In contrast, the increase in liking for the sucrose-paired odour was significantly greater in women classified as scoring high in disinhibition, but was unaffected by restraint. Sweetness of the sucrose paired odour increased, and bitterness of the quinine-paired odour decreased, similarly in all groups. These data suggest that sensitivity of restrained eaters to flavour-based learning may result from their attitude to the food used as reinforcer rather than some basic failure in the learning process, and also suggest that women scoring high on disinhibition may show heightened sensitivity to hedonic cues.
ISSN:0031-9384
1873-507X
DOI:10.1016/j.physbeh.2008.10.001