Sensory-specific satiety and flavor amplification of foods

James Hollis, C.J.K. Henry

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The effect of flavor amplification on sensory-specfic satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal-flavored or flavor-amplified strawberry yogurt until comfortably full. The participants then re-rated the sensory properties of the six foods. There were no cl differences in the amount of yogurt consumed in either age group. Moreover flavor-fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste trays This study indicates that sensations of sensory-specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt.
Original languageEnglish
Pages (from-to)367-376
Number of pages10
JournalJournal of Sensory Studies
Volume22
Issue number4
Publication statusPublished - Aug 2007

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Hollis, J., & Henry, C. J. K. (2007). Sensory-specific satiety and flavor amplification of foods. Journal of Sensory Studies, 22(4), 367-376.