Premium
EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA
Author(s) -
GUINARD J.X.,
CAUSSIN J.,
ARRIBAS M. CAMPO,
MEIER J.
Publication year - 2002
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2002.tb00352.x
Subject(s) - aroma , preload , food science , flavor , meal , chemistry , toxicology , zoology , biology , medicine , hemodynamics
We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory‐specific satiety. In a first experiment, 35 young, normal‐weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch‐flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon‐flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon‐flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.