Romer Michael, Lehrner Johann, Van Wymelbeke Virginie, Jiang Tao, Deecke Lüder, Brondel Laurent
Department of Clinical Neurology, AKH, Währinger Gürtel 18-20, 1090 Wien, Austria.
Physiol Behav. 2006 Mar 30;87(3):469-77. doi: 10.1016/j.physbeh.2005.11.015. Epub 2006 Feb 3.
Alimentary sensory pleasure is an important factor in ingestive behavior. Renewal of olfacto-gustatory pleasure by introducing new foods or through seasoning of previously consumed food might increase intake.
To explore whether sensory-specific satiety (SSS) for a food could be modulated, either by introducing a novel food or by a modification of sensory stimulation via seasoning the food just eaten.
180 out of 242 subjects were distributed over 3 experiments involving ad libitum intake of one of 6 fresh foods (cucumber, tomato, pineapple, banana, peanut, pistachio). Blindfolded subjects reported their sensations for the foods on 3 parameters before and after intake of an olfactorily chosen food: Olfactory pleasure (OP), Specific appetite (SA) and Stimulus-Induced Salivation (SIS). EXP. 1: One chosen food was repeatedly presented orthonasally and rated before and after it was eaten. EXP. 2: A second food was olfactorily chosen and ingested after the first one. EXP. 3: The same food was offered again after seasoning.
2 min after ingestion, food intake was limited by SSS. OP, SA, SIS correlated with each other for eaten and non-eaten foods. OP for non-eaten foods increased (p<0.01) after ingestion of the chosen food to specific satiety. When the food just eaten was seasoned, OP increased (p<0.01) and led to additional intake (80% of first intake).
A reduction in SSS after introduction of a new flavor or after seasoning an ingested food was observed. Such a reduction has not previously been reported. This could hint at how food sensory variation leads to over-consumption.
食物感官愉悦是摄食行为中的一个重要因素。通过引入新食物或对先前食用的食物进行调味来恢复嗅觉味觉愉悦感可能会增加摄入量。
探讨一种食物的感官特异性饱腹感（SSS）是否可以通过引入新食物或通过对刚吃过的食物进行调味来改变感官刺激进行调节。
242名受试者中的180名被分配到3个实验中，随意摄入6种新鲜食物（黄瓜、番茄、菠萝、香蕉、花生、开心果）中的一种。蒙眼受试者在嗅觉选择的食物摄入前后，就3个参数报告他们对食物的感觉：嗅觉愉悦感（OP）、特定食欲（SA）和刺激诱导唾液分泌（SIS）。实验1：一种选择的食物经鼻反复呈现，并在食用前后进行评分。实验2：在第一种食物之后，嗅觉选择并摄入第二种食物。实验3：对同一种食物调味后再次提供。
摄入后2分钟，食物摄入量受到SSS的限制。已食用和未食用食物的OP、SA、SIS相互关联。摄入所选食物达到特定饱腹感后，未食用食物的OP增加（p<0.01）。当刚吃过的食物被调味时，OP增加（p<0.01）并导致额外摄入（首次摄入量的80%）。
观察到引入新口味或对摄入食物进行调味后SSS降低。此前尚未报道过这种降低情况。这可能暗示了食物感官变化如何导致过度消费。
