Effect of exposure to similar flavours in sensory specific satiety: Implications for eating behaviour

González, Ana; Recio, Sergio A.; Lozano-Sánchez, Jesús; Gil, Marta; Brugada, Isabel de

doi:10.1016/j.appet.2018.05.015

Cited by 7 publications

(4 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results indicate that expected satiety scores were associated with the actual presented meal, rather than whether it was a commercial ready-to-eat product or not, or based upon its sensory properties. Previous authors have shown that consumers have ideas about satiation for each kind of meal based on previous eating experiences [ 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Laguna

Gómez

Garrido

et al. 2020

Foods

View full text Add to dashboard Cite

A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.

show abstract

Section: Resultsmentioning

confidence: 99%

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Laguna

Gómez

Garrido

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Sensory variety could reduce the effect of sensory-specific satiety by increasing the hedonic value of food during animal’s intake ( 29 , 30 ). However, there is a paucity of information about the effect of flavour variety on the feeding behaviour of nursery pigs.…”

Section: Discussionmentioning

confidence: 99%

Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs

Huenul,

Salazar,

Frias

et al. 2023

Front. Vet. Sci.

View full text Add to dashboard Cite

Sensory-specific satiety (SSS) could negatively affect pigs’ feed intake, even when diets satisfy their nutritional requirements. We evaluated the short-term effects of SSS on feed intake and palatability. Thirty-two nursery pigs (tested in pairs) were exposed to short-term feeding trials for 6 days. In Trial 1, animals received for 90 min over three consecutive days three feeders: with different flavours (VAR); the same flavour (MON); or a mixture of the three flavours (MIX) in a 3 × 3 Latin square design. In Trial 2, with the same animals and different flavours, the three feeders were delivered successively (1 feeder every 30 min). In Trial 1, there was a day-by-diet interaction (F 4,36 = 2.98; p = 0.032), where the VAR diet was least consumed on the first day but most consumed subsequently. In Trial 2 a triple interaction between diet, day and delivery order modified pig’s intake (F 12,15 = 3.33; p = 0.015), and consumption patterns (F 12,15 = 3.52; p = 0.012); where VAR diet presented the highest values in the last delivery order on the third experimental day. Flavour variety may decrease the effect of SSS, increasing feed intake and hedonic value in nursery pigs when there was a previous experience with those flavours.

show abstract

“…This fits with the evolutionary perspective posited for sensory-specific satiety, as it psychologically allows being around a single source of water for a prolonged period whilst still enabling drinking to mitigate hypohydration. Palatability can also be conditioned upon repeated exposure, to either increase (Anguah et al, 2017;Gonzalez et al, 2018) or decrease (Siegel & Pilgrim, 1958) desire, depending on baseline pleasantness. Pleasantness is essentially (state) liking, encompassing the niceness of the oral sensations in the mouth, such as taste, rather than the pleasantness of actual ingestion (which is more akin to palatability) (Rogers & Hardmen, 2015).…”

Section: Pharmacological-thirst: Historical Contextmentioning

confidence: 99%

Redefining thirst: A conceptual four-compartment model characterising types of thirst, and their underlying mechanisms and interactions

Carroll¹

2020

Preprint

View full text Add to dashboard Cite

Currently, the conceptualisation of thirst is based nearly entirely on osmoregulation, with some acknowledgement of anticipatory-thirst, though with no testable mechanism. Such a model of thirst is unable to explain many thirst-related phenomena, such as why drinking can occur with hypotonicity, or how quantity of intake at a drinking occasion is regulated. Herein, I aim to unify various lines of thinking from different disciplines surrounding thirst and body water regulation by presenting a four-compartment model comprising of both primary and secondary thirsts: true-thirst (osmo-regulated); contextual-thirst (e.g. mouth-breathing); pharmacological-thirst (induced from drugs); and impulsive-thirst (everyday spontaneous drinking). Within this framework, a differentiation of thirst and dry mouth is presented, with further differentiation between dry mouth (‘true-xerostomia’, hyposalivation) and the sensation of dry mouth (‘sensational-xerostomia’, a typically non-overwhelming desire to drink). Based off pharmacological-thirst mechanisms, the cholinergic system is proposed to initiate impulsive-thirst by triggering a (sensation of) dry mouth in everyday life (i.e. without hypertonicity). Following this, psychological food-appetite constructs that are centrally regulated (sensory-specific satiety, palatability, and pleasantness) are applied to thirst to explain quantities of fluid consumed, termination of drinking, and drinking patterns in everyday life, as well as offer further insights into how drinking habits are formed. The historical context is also provided, demonstrating that most of these are not new ideas in isolation, but combining them to create a unified model of thirst has not previously been attempted. Finally, ageing-, exercise-, alcohol-hangover-, and 3,4-methylenedioxymethamphetamine-induced thirst are explained by the model presented, given as examples of dysregulated hydration physiology causing thirst or drinking behaviours currently unexplainable by true osmoregulatory or anticipatory-thirst. Whilst some anomalies still remain, all these examples have some form of dysregulated cholinergic activity as a commonality. It is likely this model is incomplete and ideas for further exploration are presented with the hope that the conceptual model can be investigated, validated, refined, and developed further as appropriate. Overall, this thesis outlines a four-compartment model of thirst regulation (at least partially) explaining several outstanding questions relating to drinking behaviours.

show abstract

Effect of exposure to similar flavours in sensory specific satiety: Implications for eating behaviour

Cited by 7 publications

References 37 publications

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs

Redefining thirst: A conceptual four-compartment model characterising types of thirst, and their underlying mechanisms and interactions

Contact Info

Product

Resources

About