Effect of Aroma Release Profiles on Ad Libitum Food Intake

M.G. Ramaekers; P.A. Luning; R.M.A.J. Ruijschop; M.A.J.S. van Boekel

Abstract

As a response to obesity and over consumption this project focuses on increasing the (sensory) satiation power of foods by changing their physical and chemical characteristics. Important factors that play a role in the early development of meal termination and satiety are sensory processes [1]. The effect of one of these sensory processes 'smell' has been investigated recently in a study by Ruijschop et al. [2]. They found an increase of reported satiation after longer retronasal stimulation with a strawberry aroma (compared with control condition) during consumption of a sweetened milk drink. The present study deals with the relationship between retronasal aroma stimulation and ad libidum food intake, using savoury stimuli. In a full factorial design, during 4 separate weeks at lunch time, 40 female participants (age 18–45) were asked to consume tomato soup until they were comfortably full. At each time when the participants swallowed 10 grams of a bland soup base, tomato soup aroma was administered in the nasal cavity with an Olfactometer, giving the impression of tomato soup. Ad libidum intake and appetite profile measurements were recorded. The retronasal aroma release profiles were varied in concentration (10x higher/lower) and duration (3s and 18s) resulting in 4 different profiles. Bite size and eating rate were fixed. Preliminary results indicate an effect between the aroma concentration of tomato soup and the ad libidum intake, which is in line with the hypotheses. Moreover in this presentation experimental pitfalls and lessons will be discussed

Original language	English
Title of host publication	Proceedings of the XVIIIth Congress of European Chemoreception, Portoroz, Slovenia, September 3–7, 2008
Pages	E20-E20
Volume	34
Publication status	Published - 2009
Event	XVIIIth Congress of European Chemoreception, Portoroz, Slovenia - Duration: 3 Sep 2008 → 7 Sep 2008

Conference

Conference	XVIIIth Congress of European Chemoreception, Portoroz, Slovenia
Period	3/09/08 → 7/09/08

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title = "Effect of Aroma Release Profiles on Ad Libitum Food Intake",

abstract = "As a response to obesity and over consumption this project focuses on increasing the (sensory) satiation power of foods by changing their physical and chemical characteristics. Important factors that play a role in the early development of meal termination and satiety are sensory processes [1]. The effect of one of these sensory processes 'smell' has been investigated recently in a study by Ruijschop et al. [2]. They found an increase of reported satiation after longer retronasal stimulation with a strawberry aroma (compared with control condition) during consumption of a sweetened milk drink. The present study deals with the relationship between retronasal aroma stimulation and ad libidum food intake, using savoury stimuli. In a full factorial design, during 4 separate weeks at lunch time, 40 female participants (age 18–45) were asked to consume tomato soup until they were comfortably full. At each time when the participants swallowed 10 grams of a bland soup base, tomato soup aroma was administered in the nasal cavity with an Olfactometer, giving the impression of tomato soup. Ad libidum intake and appetite profile measurements were recorded. The retronasal aroma release profiles were varied in concentration (10x higher/lower) and duration (3s and 18s) resulting in 4 different profiles. Bite size and eating rate were fixed. Preliminary results indicate an effect between the aroma concentration of tomato soup and the ad libidum intake, which is in line with the hypotheses. Moreover in this presentation experimental pitfalls and lessons will be discussed",

author = "M.G. Ramaekers and P.A. Luning and R.M.A.J. Ruijschop and {van Boekel}, M.A.J.S.",

year = "2009",

language = "English",

volume = "34",

pages = "E20--E20",

booktitle = "Proceedings of the XVIIIth Congress of European Chemoreception, Portoroz, Slovenia, September 3–7, 2008",

note = "XVIIIth Congress of European Chemoreception, Portoroz, Slovenia ; Conference date: 03-09-2008 Through 07-09-2008",

}

TY - CHAP

T1 - Effect of Aroma Release Profiles on Ad Libitum Food Intake

AU - Ramaekers, M.G.

AU - Luning, P.A.

AU - Ruijschop, R.M.A.J.

AU - van Boekel, M.A.J.S.

PY - 2009

Y1 - 2009

N2 - As a response to obesity and over consumption this project focuses on increasing the (sensory) satiation power of foods by changing their physical and chemical characteristics. Important factors that play a role in the early development of meal termination and satiety are sensory processes [1]. The effect of one of these sensory processes 'smell' has been investigated recently in a study by Ruijschop et al. [2]. They found an increase of reported satiation after longer retronasal stimulation with a strawberry aroma (compared with control condition) during consumption of a sweetened milk drink. The present study deals with the relationship between retronasal aroma stimulation and ad libidum food intake, using savoury stimuli. In a full factorial design, during 4 separate weeks at lunch time, 40 female participants (age 18–45) were asked to consume tomato soup until they were comfortably full. At each time when the participants swallowed 10 grams of a bland soup base, tomato soup aroma was administered in the nasal cavity with an Olfactometer, giving the impression of tomato soup. Ad libidum intake and appetite profile measurements were recorded. The retronasal aroma release profiles were varied in concentration (10x higher/lower) and duration (3s and 18s) resulting in 4 different profiles. Bite size and eating rate were fixed. Preliminary results indicate an effect between the aroma concentration of tomato soup and the ad libidum intake, which is in line with the hypotheses. Moreover in this presentation experimental pitfalls and lessons will be discussed

AB - As a response to obesity and over consumption this project focuses on increasing the (sensory) satiation power of foods by changing their physical and chemical characteristics. Important factors that play a role in the early development of meal termination and satiety are sensory processes [1]. The effect of one of these sensory processes 'smell' has been investigated recently in a study by Ruijschop et al. [2]. They found an increase of reported satiation after longer retronasal stimulation with a strawberry aroma (compared with control condition) during consumption of a sweetened milk drink. The present study deals with the relationship between retronasal aroma stimulation and ad libidum food intake, using savoury stimuli. In a full factorial design, during 4 separate weeks at lunch time, 40 female participants (age 18–45) were asked to consume tomato soup until they were comfortably full. At each time when the participants swallowed 10 grams of a bland soup base, tomato soup aroma was administered in the nasal cavity with an Olfactometer, giving the impression of tomato soup. Ad libidum intake and appetite profile measurements were recorded. The retronasal aroma release profiles were varied in concentration (10x higher/lower) and duration (3s and 18s) resulting in 4 different profiles. Bite size and eating rate were fixed. Preliminary results indicate an effect between the aroma concentration of tomato soup and the ad libidum intake, which is in line with the hypotheses. Moreover in this presentation experimental pitfalls and lessons will be discussed

M3 - Abstract

VL - 34

SP - E20-E20

BT - Proceedings of the XVIIIth Congress of European Chemoreception, Portoroz, Slovenia, September 3–7, 2008

T2 - XVIIIth Congress of European Chemoreception, Portoroz, Slovenia

Y2 - 3 September 2008 through 7 September 2008

ER -