منابع مشابه
Effects of retro-nasal aroma release on satiation.
It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of this study was to investigate if a beverage becomes more satiating when the retro-n...
متن کاملEating behaviour and retro-nasal aroma release in normal-weight and overweight adults: a pilot study.
Eating rate and bite size are important factors affecting food intake, and we hypothesise the underlying role of oral sensory exposure in this. However, the latter currently lacks objective measuring parameters, but an interesting measure could be the extent of in vivo retro-nasal aroma release. Second, the literature is ambiguous about overweight subjects differing from normal-weight subjects ...
متن کاملAroma exposure time and aroma concentration in relation to satiation.
The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18-39 years; BMI: 18·5-26·0 kg/m²) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30 s, the participants consumed 10 g of a blan...
متن کاملEffects of bite size and duration of oral processing on retro-nasal aroma release - features contributing to meal termination.
The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral processing may evoke substantial oral processing per gram consumed and an increase in transit time in the oral cavity. This is expected to result in a h...
متن کاملRetro-nasal aroma release depends on both subject and product differences: a link to food intake regulation?
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e...
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ژورنال
عنوان ژورنال: Appetite
سال: 2011
ISSN: 0195-6663
DOI: 10.1016/j.appet.2011.05.019