Rolls E T, Rolls J H
Department of Experimental Psychology, University of Oxford, UK.
Physiol Behav. 1997 Mar;61(3):461-73. doi: 10.1016/s0031-9384(96)00464-7.
It is shown that olfactory sensory-specific satiety, measured by ratings of the pleasantness of the odour of a food eaten relative to the change in pleasantness of other foods, can be produced by eating a food to satiety. It is also shown that olfactory and taste sensory-specific satiety can be produced by chewing samples of a food for approximately as long as the food would normally be eaten in a meal. It is further shown that partial olfactory sensory-specific satiety can be produced by smelling the food for approximately as long as it would be in the mouth during a meal. These sensory-specific changes in the pleasantness of a food do not appear to reflect changes in the intensity of the foods, which were small and not highly correlated with the changes in pleasantness. The results show that at least partial olfactory, as well as taste, sensory-specific satiety does not require food to enter the gastrointestinal system, and does not depend on the ingestion of calories. The implications for the control of food intake, and the way in which the brain computes sensory-specific satiety, are considered.
研究表明，通过对食用食物气味愉悦度相对于其他食物愉悦度变化的评分来衡量的嗅觉感官特异性饱腹感，可以通过进食至饱腹感来产生。研究还表明，通过咀嚼食物样本的时间与正常用餐时食用该食物的时间大致相同，也可以产生嗅觉和味觉感官特异性饱腹感。进一步的研究表明，通过闻食物的时间与用餐时食物在口中停留的时间大致相同，也可以产生部分嗅觉感官特异性饱腹感。食物愉悦度的这些感官特异性变化似乎并未反映食物强度的变化，食物强度变化很小且与愉悦度变化的相关性不高。结果表明，至少部分嗅觉以及味觉感官特异性饱腹感并不需要食物进入胃肠道系统，也不依赖于卡路里的摄入。文中还考虑了这些结果对食物摄入量控制的影响，以及大脑计算感官特异性饱腹感的方式。
