Retronasal Aroma Release and Satiation: a Review

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

Research output: Contribution to journalArticleAcademicpeer-review

31 Citations (Scopus)

Abstract

In view of the epidemic of obesity, one of the aims of the food industry is to develop good-tasting food products that may induce an increased level of satiation, preventing consumers from overeating. This review focuses on the possibility of using aroma as a trigger for inducing or increasing satiation. Using a novel approach of atmospheric pressure chemical ionization-mass spectrometry (APcl-MS) in combination with olfactometry, the relative importance of different aroma concepts for satiation was studied, from both consumer and food product points of view. The extent of retronasal aroma release appears to be a physiological feature that characterizes a person. Although the extent of retronasal aroma release appears to be subject specific, food product properties can be tailored in such a way that these can lead to a higher quality and/or quantity of retronasal aroma stimulation. This in turn provokes enhanced feelings of satiation and ultimately may contribute to a decrease in food intake.
Original languageEnglish
Pages (from-to)9888-9894
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number21
DOIs
Publication statusPublished - 2009

Keywords

  • sensory-specific satiety
  • libitum food-intake
  • flavor release
  • swallowing process
  • feeding-behavior
  • energy-intake
  • perception
  • orthonasal
  • texture
  • humans

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    Ruijschop, R., Boelrijk, A. E. M., de Graaf, C., & Westerterp-Plantenga, M. S. (2009). Retronasal Aroma Release and Satiation: a Review. Journal of Agricultural and Food Chemistry, 57(21), 9888-9894. https://doi.org/10.1021/jf901445z