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Effects of aroma-texture congruency within dairy custard on satiation and food intake

Author:
Harthoorn, Lucien F., Ruijschop, Rianne M.A.J., Burgering, Maurits J., Wijk, Rene A. De, Ponne, Carina T., Bult, Johannes H.F.
Source:
Food quality and preference 2008 v.19 no.7 pp. 644-650
ISSN:
0950-3293
Subject:
dairy products, custards, food quality, satiety, flavor compounds, flavor, taste sensitivity, texture, vanillin, lemons, food intake, salivation, alpha-amylase, sensation
Abstract:
Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma-texture combinations within a dairy product influences satiation and food consumption in humans. Among seven different aromas, vanilla was rated as congruent and lemon as incongruent aroma in the context of creamy texture, while both aromas were highly liked and familiar. Creamy custard, either vanilla- or lemon-aromatised, was given to 32 subjects in a preload - ad libitum regimen. Satiation was measured on visual analogue scales and by salivary α-amylase concentration. Finally, the amount of ad libitum intake was determined. No effects of congruency were found on ad libitum consumption and perceived satiation. Subjects felt more satiated when preload and ad libitum intakes shared the identical aroma compared to varied aromas. This was not supported by increased salivary α-amylase levels, although those increased overall with intake. In conclusion, there was no relation between congruency in aroma and texture in dairy custard and food intake, but aroma perception possibly modulates perceived satiation.
Agid:
736311