Forde Ciarán G, de Graaf Kees
Sensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands.
Front Nutr. 2022 Feb 21;9:841444. doi: 10.3389/fnut.2022.841444. eCollection 2022.
Sensory properties inform likes and dislikes, but also play an important functional role in guiding food choice and intake behavior. Odors direct food choice and stimulate sensory-specific appetites and taste helps to anticipate calorie and nutrient content of food. Food textures moderate eating rate and the energy consumed to satiation and post-ingestive metabolism. We summarize how sensory cues moderate intake, and highlight opportunities to apply sensory approaches to improve dietary behavior. Salt, sweet and savory taste influence liking, but also influence energy intake to fullness, with higher taste intensity and duration linked to lower intake. Psycho-physical studies show it is relatively easy to rank taste intensities at different concentrations but more challenging to discriminate fat contents, and fat discrimination declines further when combined with high-taste intensity. Fat has low impact on sensory intensity, but makes significant contributions to energy content. Combinations of high taste and fat-content can promote passive energy over-consumption, and adding fat also increases energy intake rate (kcals/min), reducing opportunities to orally meter consumption. Consumers adapt their oral processing behaviors to a foods texture, which can influence the rate and extent of energy intake. Understanding how texture influences eating behaviors and bolus formation, affords new opportunities to impact eating rate, energy intake and metabolic response to food. Food formulation has traditionally focused on composition and sensory appeal. Future research needs to consider the role of sensory properties in moderating consumer interaction with their food environment, and how they influence calorie selection, and shape our eating behaviors and intake.
感官特性不仅能反映喜好，还在引导食物选择和摄入行为方面发挥着重要的功能作用。气味引导食物选择并刺激特定感官的食欲，而味觉有助于预估食物的热量和营养成分。食物质地会调节进食速度以及吃到饱腹感和摄入后新陈代谢所消耗的能量。我们总结了感官线索如何调节摄入量，并强调了应用感官方法改善饮食行为的机会。盐味、甜味和鲜味不仅影响喜好，还会影响饱腹感时的能量摄入，较高的味觉强度和持续时间与较低的摄入量相关。心理物理学研究表明，对不同浓度的味觉强度进行排序相对容易，但区分脂肪含量则更具挑战性，而且当与高味觉强度结合时，脂肪辨别能力会进一步下降。脂肪对感官强度的影响较小，但对能量含量有显著贡献。高味觉和高脂肪含量的组合会促进被动能量过度摄入，添加脂肪还会提高能量摄入速率（千卡/分钟），减少通过口腔控制摄入量的机会。消费者会根据食物质地调整口腔加工行为，这会影响能量摄入的速率和程度。了解质地如何影响进食行为和食团形成，为影响进食速度、能量摄入以及对食物的代谢反应提供了新的机会。传统上，食品配方侧重于成分和感官吸引力。未来的研究需要考虑感官特性在调节消费者与其食物环境互动中的作用，以及它们如何影响卡路里选择，塑造我们的饮食行为和摄入量。
