Acute Effects of Complexity in Aroma Composition on Satiation and Food Intake

R.M.A.J. Ruijschop, A.E.M. Boelrijk, M.J.M. Burgering, C. de Graaf, M.S. Westerterp-Plantenga

Research output: Contribution to journalArticleAcademicpeer-review

37 Citations (Scopus)


Compared to placebo, subjects felt significantly more satiated during aroma stimulation with the multicomponent strawberry aroma in the olfactometer-aided setting. Additionally, perceived satiation was significantly increased 10-15 min after consumption of the multicomponent strawberry-aromatized sweetened yogurt product in the ad libitum eating setting. There was no effect on the amount of strawberry-aromatized sweetened yogurt product consumed ad libitum. Apart from the differences in timing of the appetite-regulating effects, both experimental settings demonstrated that the multicomponent strawberry aroma, which was perceived as being more complex, yet of similar aroma quality, intensity, and pleasantness compared with the single-component strawberry aroma, was able to enhance perceived satiation. The methodology of the olfactometer-aided aroma stimulation proved to be representative of a real-life setting with regard to aroma exposure and satiation. Food products, which are perceived as being more complex, have been suggested to delay the development of sensory satiation as a result of implicitly cueing for variation. The present results may be explained by increased sensory stimulation, due to concurrent exposure to multiple aroma components cueing for sensorily similar strawberry perception
Original languageEnglish
Pages (from-to)91-100
JournalChemical Senses
Issue number2
Publication statusPublished - 2010


  • sensory-specific satiety
  • stimulation
  • texture
  • release

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