Product Design and Quality Management, Wageningen University, PO Box 8129, Bode 30, 6700 EV Wageningen, The Netherlands.
Chem Senses. 2010 Nov;35(9):789-99. doi: 10.1093/chemse/bjq077. Epub 2010 Aug 12.
Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of salt intensity of tomato soup on ad libitum intake (satiation), while controlling for palatability on an individual basis. Forty-eight subjects consumed both a low-salt (LS) and high-salt (HS) soup ad libitum from a self-refilling bowl. The results showed no difference between LS and HS soup in ad libitum intake, eating rate, changes in appetite ratings, and changes in hedonic ratings after intake. After intake of HS soup, LS soup was perceived as more bland than before intake of HS soup. After intake of LS soup, HS soup was perceived as more salt intense than before intake of LS soup. In conclusion, this study found no effect of salt intensity on satiation of tomato soups that were similar in palatability. During consumption, subjects adapted quickly to the exposed salt intensity as contrasting salt intensities were rated further from the ideal salt intensity and therefore perceived as less pleasant after consumption.
食物的感官特性在饱腹感中起着重要作用。关于味觉强度对饱腹感影响的研究结果相互矛盾。这可能是因为在这些研究中，味觉强度和口感被混淆了。本研究的目的是在控制个体口感的基础上，研究番茄汤盐度对随意摄入（饱腹感）的影响。48 名受试者从自填碗中随意摄入低钠盐（LS）和高钠盐（HS）汤。结果显示，LS 和 HS 汤在随意摄入、进食率、食欲评分变化和摄入后愉悦感评分变化方面无差异。摄入 HS 汤后，LS 汤被认为比摄入 HS 汤前更清淡。摄入 LS 汤后，HS 汤被认为比摄入 LS 汤前盐度更高。总之，本研究发现，在口感相似的番茄汤中，盐度对饱腹感没有影响。在摄入过程中，由于暴露的盐度与理想盐度相差较远，因此被认为食用后不太愉悦，受试者很快就适应了所摄入的盐度，从而对不同的盐度进行了对比。
