Aroma exposure time and aroma concentration in relation to satiation
Aroma exposure time and aroma concentration in relation to satiation
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DOI：
10.1017/s0007114513002729
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发表时间：
2014-02-14
影响因子：
3.6
通讯作者：
van Boekel, Martinus A. J. S.
中科院分区：
文献类型：
--
作者：
Ramaekers, Marielle G.;Luning, Pieternel A.;van Boekel, Martinus A. J. S.
本研究探讨了香气暴露时间和香气浓度对自由采食量和主观饱足感的影响。在一项受试者内研究中，38名不受限制的健康女性参与者（年龄：18-39岁; BMI：185- 260 kg/m2）被要求在午餐时间喝番茄汤，直到她们感到舒适的饱腹感。每隔30秒，参与者消耗10克清淡的汤底，而番茄汤的香味通过连接到嗅觉计的鼻后管通过鼻子单独传递。这给人的印象是喝了真实的番茄汤。对于每一口，香气在暴露时间（3和18秒）和浓度（5倍）方面有所不同，导致四种不同的测试条件。测量自由采食量和食欲特征参数。当参与者暴露于18秒暴露时间和高浓度的条件下时，观察到的食物摄入量比暴露于其他三种条件下时低9%。这些结果表明，改变鼻后香气释放的香气浓度和香气暴露时间影响食物摄入。
The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18-39 years; BMI: 185-260kg/m(2)) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30s, the participants consumed 10g of a bland soup base while tomato soup aroma was delivered separately through the nose via a retronasal tube that was attached to an olfactometer. This gave the impression of consuming real tomato soup. For each sip, the aroma varied in exposure time (3 and 18s) and concentration (5x), resulting in four different test conditions. Ad libitum food intake and appetite profile parameters were measured. A 9% lower food intake was observed when the participants were exposed to the condition with 18s exposure time and a high concentration than when exposed to the other three conditions. These results indicate that changing the retronasal aroma release by aroma concentration and aroma exposure time affects food intake.