Changing Hedonic Responses to Foods during and after a Meal

Rolls, Barbara J.; Hetherington, Marion M.; Burley, Victoria J.; Duijvenvoorde, P.M. Van

doi:10.1016/b978-0-12-397855-4.50022-0

Cited by 19 publications

(12 citation statements)

References 13 publications

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“…The time course and the magnitude of the decrease in the pleasantness of the taste of the jello were not affected by the calories consumed (see Fig. 11.1; Rolls et al 1986). In studies of 2-to 5-year-old children Birch and Deysher (1986) have also found a similar decrease in preference for pudding following consumption of puddings sweetened with either fructose or aspartame.…”

Section: Sensory-specific Satietymentioning

confidence: 90%

“…11.1), and there was no compensation for the caloric difference when cheese and crackers were offered an hour later (Rolls et al 1986). The subjects were not informed of the caloric manipulation.…”

Section: Sweet Foods and Caloric Regulationmentioning

confidence: 98%

“…The palatability of sweet foods decreases following the ingestion of non-nutritive sweeteners and the changes in palatability occur within 2 min after the termination of eating. It is therefore likely that the changes depend on the sensory properties of foods, or on some cognitive process which assesses that enough of a particular type of food has been consumed (Rolls 1986). …”

Section: Sensory-specific Satietymentioning

confidence: 99%

“…Since it is not clear that responses to solutions reflect normal ingestive behavior, we have looked at the effects of eating one type of food on the hedonic response to that food and other foods. Although the largest changes in palatability that occur after eating are for the food which has been consumed, there are some interactions between foods so that some other foods show a decrease in palatability (Rolls et al 1984(Rolls et al , 1986. Such interactions could occur because the foods have similar sensory properties, or because the foods are considered to be of the same type, or perhaps because the foods have the same macro nutrient content.…”

mentioning

confidence: 94%

“….s '" (Rolls et al 1986) How Specific Is Satiety? Cabanac and Duclaux (1970) found that the ingestion of sugar solutions decreased the pleasantness of other sugar solutions but did not affect the palatability of salty solutions and vice versa.…”

mentioning

confidence: 98%

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Sweetness and Satiety

Rolls¹

1987

Sweetness

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Section: Sensory-specific Satietymentioning

confidence: 90%

Section: Sweet Foods and Caloric Regulationmentioning

confidence: 98%

Section: Sensory-specific Satietymentioning

confidence: 99%

mentioning

confidence: 94%

mentioning

confidence: 98%

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Sweetness and Satiety

Rolls¹

1987

Sweetness

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Food flavourings with natural and nature‐identical products: Acceptability and nutritional significance

Crovetti

Porrini

Simonetti

et al. 1993

Flavour & Fragrance J

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Food acceptability is determined by a variety of physiological, psychological, social and cultural factors; among these palatability, considered as an association of olfactory, gustatory and mechanical stimuli, plays a critical role in food choice. Furthermore palatability potentiates hunger in their common effect of eliciting eating. It has been demonstrated that the addition of non-nutritive flavours to nutritionally controlled diets increases food preference and, generally, that the orosensory characteristics of food per se can stimulate food intake, at least in the short term. Flavouring, for its influence on food choice, seems to affect also some physiological processes. An appetizing meal, for example, can stimulate acid secretion during sham-feeding to a greater degree than routine institutional food, while the action of the taste of food on gastric emptying appears very mild, even if not well documented.It has been demonstrated that after ingestion of an unpalatable meal insulin response was significantly reduced in comparison with a palatable meal; this phenomenon may be related to differences in the early, pre-absorptive or cephalic insulin response. Similarly meals differing in palatability result in different degrees of induction of the metabolic process involved in facultative thermogenesis. Flavouring of food to improve palatability should be studied in order to facilitate the control of food intake; this should be useful in the treatment of obesity by providing lowenergy foods that taste like conventional ones, and in the attempt to develop better-tasting foods to stimulate eating in population groups at risk of undernutrition (elderly people, children, etc.).

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The Pleasures and Memory of Food and Meals

Rozin

Gohar²

2011

Handbook of Behavior, Food and Nutrition

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Changing Hedonic Responses to Foods during and after a Meal

Cited by 19 publications

References 13 publications

Sweetness and Satiety

Sweetness and Satiety

Food flavourings with natural and nature‐identical products: Acceptability and nutritional significance

The Pleasures and Memory of Food and Meals

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