Dynamic aspects of liking: post-prandial persistence of sensory specific satiety (original) (raw)
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Sensory-specific satiety is unaffected by manipulations of flavour intensity
Physiology & Behavior, 2009
Sensory-specific satiety (SSS) refers to the decline in evaluated pleasantness of a food when consumed as compared with other unconsumed foods. In two experiments it was investigated whether SSS is sensitive to manipulations of flavour intensity. In the first experiment, 40 participants (36 women) repeatedly consumed 20 ml of either high- (group Strong; n = 20) or low-intensity (group Weak) strawberry lemonade. If flavour intensity affects SSS these two groups should differ, but both groups displayed an equal degree of SSS concerning the evaluation of taste, smell, mouth feel, appearance and prospective consumption (largest F = 1.34). In Experiment 2, 60 participants (54 women) were randomly assigned to one of three groups of equal size and repeatedly exposed to 20 ml lemonade that increased (group Increase) or decreased (group Decrease) in flavour intensity, or retained a given intensity with each exposure (group Same). It was investigated whether online changes in flavour intensity interfere with the development of SSS, but again these groups displayed a similar degree of SSS to the lemonade (largest F = 1.40). It is concluded that manipulation of flavour intensity does not likely affect SSS.
Sensory-specific satiety is impervious to the tasting of other foods with its assessment
Appetite, 2010
Sensory-specific satiety (SSS) refers to the reduction in pleasantness of a food with its consumption relative to other unconsumed foods. In a typical SSS paradigm, the participants receive a range of food items to taste and evaluate and then one of the foods is consumed ad libitum until satiation. After the consumption of the test food, all the foods (including the test food) are then again tasted and evaluated. If SSS is the result of habituation this evaluation of the test food after its consumption would be subject to dishabituation (i.e. recovery of SSS) if the other unconsumed foods are evaluated first. To examine whether this is the case a total of 57 participants were randomly assigned to one of two groups: Test Food First (TFF; n = 28) or Test Food Last (TFL; n = 29). We hypothesized that group TFF would show stronger SSS than TFL. We found clear indication of SSS, but the degree of SSS did not differ between the two groups (F[1,55] < 1). This finding suggests that SSS is unaffected by the sequence of tasting food items with its assessment. The potential implications for understanding SSS in terms of habituation are discussed.
The contribution of sensory liking to overall liking: An analysis of six food categories
Food Quality and Preference, 1995
Individuals differ in the degree to which they attend to different sensory inputs of food when they make their judgments of overall liking. Foods are complex, so it is quite difficult to isolate the effect of any one sensory input without confounding with other sensory inputs. However, analytically one can begin to estimate the importance of a sensory input by the linear slope M, relating overall liking to sensory attribute liking [Overall Liking = M(Attribute Liking) + B]. On an individual-by-individual basis one can compute these slopes for appearance, taste/flavor, and texture, respectively, as well as the normalized slopes (defined as the attribute liking slope divided by the sum of the three attribute liking slopes). The approach is applied to six food product categories: bologna, hot dog, carbonated fruit beverage, blueberry pie filling, peanut butter, salad dressing. The results show substantial inter-individual variability in the way overall liking covaries with sensory attribute liking. On an aggregate basis for foods the rank of importance for attribute liking is taste/flavor, texture, and appearance, respectively. However, on an individual basis there are a variety of different patterns.
Physiology & Behavior, 2008
YEOMANS, M, LEITCH, M, GOULD, NJ & MOBINI, S. Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning PHYSIOL BEHAV 00(0) 000-000. 2007. -Flavor-flavor and flavor-nutrient associations can modify liking for a flavor CS, while flavor-flavor associations can also modify the sensory experience of the trained flavor. Less is known about how these associations modify behavioral responses to the trained CS. To test this, 60 participants classified as sweet likers were divided into five training conditions with a novel flavor CS. In the flavor-flavor only condition, participants consumed the target CS in a sweetened, low energy form, with energy (maltodextrin) but no sweetness added in the flavor-nutrient only condition and both energy and sweetness (sucrose)
Stimulus satiation: effects of repeated exposure to foods on pleasantness and intake
Appetite, 2002
Frequent and repeated exposure to foods produces stimulus satiation or monotony. To explore further the nature of stimulus satiation, two experiments were conducted. Experiment 1 investigated the influence of initial pleasantness and frequency of intake on monotony. Tests showed that bread and butter was eaten more frequently but was liked less than chocolate. Therefore, normal-weight, healthy males were randomly assigned to either a chocolate condition (CC, N 13) or bread and butter condition (BC, N 16). All subjects received fixed amounts of the assigned food (67 g/1473 kJ of chocolate or 95 g/1355 kJ of bread and butter) every day for 22 days. On days 1, 8, 15 and 22 subjects consumed this food ad libitum. Pleasantness of taste and desire to eat chocolate declined significantly over time but no such changes were observed for bread and butter. Experiment 2 examined intake, pleasantness and desire to eat chocolate in 53 subjects over a 15 day period, with 3 conditions: control (CS: N 15), fixed (FS: N 20) and variable (VS: N 18). CS received no chocolate except on test days (days 1, 8 and 15), FS received 67 g/1473 kJ of chocolate daily and VS received increasing amounts of chocolate from 57 g/1251 kJ on day 1 to 86 g/1888 kJ by day 12. Pleasantness and desire to eat chocolate declined over time with this being more pronounced for F and V subjects. However, ad libitum intake increased over time. Both experiments demonstrated significant changes in pleasantness and desire to eat chocolate, but no commensurate decline in intake. Thus, although stimulus satiation occurred for subjective ratings of pleasantness and desire to eat chocolate, intake remained unaffected. This apparent dissociation between pleasantness and intake may reflect different processes underlying liking and wanting.
Comparison of methods to monitor liking of food during consumption
Food Quality and Preference, 2012
The measure of the liking of a product remains mainly accomplished through a single integrated response. Whether liking exhibits dynamic changes during the consumption of a food remains largely unexplored. Besides, studying the temporal aspects of perceptions during eating is a growing research topic in sensory science. Different tools are available to measure the time course of one or more perceptions during food consumption, such as time intensity or temporal dominance of sensations. The studies using these tools have shown that panellists can provide information on the temporality of their perceptions and monitor their perceptions from onset through extinction. The aim of our study was to adapt the latter approach to investigate the temporal aspects of hedonic assessment. As such, we proposed, tested and compared two methods to measure the liking throughout the consumption of a food. Forty-nine consumers participated in the tasting of three different cereals. One method consisted of eliciting any liking change during consumption, whereas the other method consisted of scoring liking at four predefined time-points during consumption. We also proposed a new method to analyse the data and graphically represent the dynamics of liking. At a panel level, the two methods showed similar dynamics of liking for two of the three products. However, the changes of liking during consumption were quite low partly due to a poor consensus among subjects. Yet, the individual responses showed many different patterns of dynamic liking. K-means analyses resulted in a two-cluster partition for each method. Although not similar, the two partitions showed large overlap. Finally, correlation coefficients calculated per subject between overall liking scores and dynamic liking data suggested the importance of the beginning of the consumption event in the overall liking (i.e., the time averaged response).
Factors influencing sensory-specific satiety
Appetite, 1992
In the first part of this study, subjects tasted small portions of a set of foods (rating set) and rated their liking of these foods before and after eating a serving of one of the foods (test meal). These foods were chosen to vary in both macronutrient composition and sensory qualities. Measurements of hunger were taken before and after the test meal. The amount of sensory-specific satiety produced by a test meal differed depending on the food eaten. There was a trend for high-protein foods, which were also the least-liked foods, to decrease more in liking than low-protein foods. Buttered rolls and Coke, when eaten as test meals, dropped the least in liking.
Food liking, food wanting, and sensory-specific satiety
Appetite, 2009
Sensory-specific satiety refers to a temporary decline in pleasure derived from consuming a certain food in comparison to other unconsumed foods. It has been argued that such a reduction may not be limited to food liking but extends to food wanting as well. Animal research suggests that sensory-specific satiety reflects a reduction in both food liking and food wanting and in the present study it was investigated whether this also holds true for humans. Participants had to consume a certain amount of chocolate milk and afterwards approximately half of the participants played a game to obtain more chocolate milk, whereas the other half played a game to obtain crisps. Participants showed a decline in subjective liking of taste and smell of the chocolate milk in comparison to crisps.
Physiology & Behavior, 2006
The development of liking for flavours through conditioning has so far been widely demonstrated in the laboratory. The impact of conditioning in the real world however is yet to be reported. This study investigated the development of liking for flavours through conditioning in the real world as part of everyday life. The study investigated the development of liking for four novel flavoured yoghurts paired with energy (high energy/ low energy) and energy requirement (high energy requirement/low energy requirement). Liking was assessed before and after conditioning conducted in the laboratory using traditional laboratory procedures and in the real world using new interactive technology. Following conditioning, liking was found to develop for novel flavoured yoghurts when consumed in a state of high energy requirement. Furthermore, effects were comparable in the laboratory and in the real world. These findings suggest that likings for flavours can be conditioned in the real world as part of every day life as well as in the laboratory. This finding suggests that conditioning is a useful and valid explanation for the development of likings for flavours in everyday life.
Journal of Sensory Studies, 1994
Four combinations of cookie and juice were presented to 42 subjects for ratings of pleasantness of the items and their cornbinations (Experiment 1). Pleasantness ofjuice contributed to the pleasantness of a combination more than that of cookie (multiple regression analysis). In Experiment 2, subjects (N=41) rated each combination afier ad libitum consumption in four separate sessions. Pleasantness of a cookie contributed more to the pleasantness of a combination than that of juice, and the average R2 obtained in multiple regression analysis was higher than in Experiment 1, suggesting that rulings afier ad libitum consumption are more reliable. Pleasantness ratings explained ad libitum consumption of an item up to 23%, but perceived hunger and thirst, and consumption of the other item were at least equally good predictors. It is concluded that the pleasantness is only one among the multiple factors affecting umounts consumed in laboratory conditions.