Induction of satiation via aroma in dairy products

R. Ruijschop, A.E.M. Boelrijk, M.C. te Giffel, C. de Graaf, M.S. Westerterp-Plantenga

Research output: Contribution to journalArticleAcademicpeer-review


Sensory satiation is probably one of the most important factors in meal termination. In this paper, the use of aromas to induce satiation via dairy products is illustrated by means of two examples: the use of organic acids, obtained by fermentation; and altering the extent of retro-nasal aroma release. In a double-blind placebo-controlled randomised cross-over preload-test meal design, it was demonstrated that a dairy beverage fermented with propionic acid bacteria was perceived as more satiating than a non-fermented equivalent dairy beverage. Satiety-inducing effects lasted up to 50 min. However, ad libitum energy intake was not reduced in the time frame tested. Another approach is to increase satiation by making use of differences in retro-nasal aroma release profiles. It is known that the physical structure of a food product is important for the extent of retro-nasal aroma release, i.e. solid foods generate a longer retro-nasal aroma release compared to liquid foods. This is possibly also related to satiation. Using olfactometry, aroma stimuli can be administered separately from other stimuli, such as different ingredients, textures and tastes. Hence, the relative importance of aroma stimuli apart from other stimuli on satiation mechanisms can be investigated. In a double-blind placebo-controlled randomised cross-over full factorial design, it was shown that perceived satiation can be increased by altering the extent of aroma release during consumption of a liquid dairy product
Original languageEnglish
Pages (from-to)50-53
JournalAustralian Journal of Dairy Technology
Issue number1
Publication statusPublished - 2009


  • body-weight loss
  • flavor perception
  • energy-intake
  • food-intake
  • release
  • humans
  • satiety
  • maintenance
  • orthonasal
  • viscosity

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