The impact of food and beverage characteristics on expectations of satiation, satiety and thirst

McCrickerd, Keri; Lensing, Nele; Yeomans, Martin R.

doi:10.1016/j.foodqual.2015.04.003

Cited by 32 publications

(12 citation statements)

References 45 publications

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“…For example, perceptions about the thickness and creaminess of a food have been shown to be particularly associated with expected satiety (McCrickerd et al . , ; Forde et al . ), and so the sensory changes arising from reduced fat reformulation could further impact the consumer's expectations of, as well as actual experience of, satiety.…”

Section: Consumer Satisfaction and The Risks Of Reformulationmentioning

confidence: 99%

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

et al. 2019

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The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post‐ingestion meets expected satiety. Recognising that this complex problem requires an interdisciplinary approach, the Mouth‐Gut‐Brain project brought together academic expertise in food and sensory science, the psychology of appetite and the biophysics of food microstructure, with the support of seven industry partners, to develop novel, innovative approaches to enable successful reformulation of fat in a snack context. The project recognised the multifaceted nature of fat perception, and how it affects the psychological and physiological responses to consumption and ingestion. The outcomes of the research programme, comprising the characterisation of sensory and satiety responses of volunteers in the context of two novel fat‐reduced snack products, will be published over the next year and will help inform future novel approaches to fat reduction.

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Section: Consumer Satisfaction and The Risks Of Reformulationmentioning

confidence: 99%

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

et al. 2019

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“…For example, when the sensory characteristics of a carbohydrate-enriched drink were manipulated to match the sensory characteristics of a similar drink fortified with whey protein, the two products generated the same satiety response (Bertenshaw et al 2013), suggesting that the apparent enhanced satiety usually seen with protein may have been generated by the oro-sensory rather than post-ingestive effects of the protein. Similarly, satiety expectations are related to perceived creaminess in products (McCrickerd et al 2015), and this percept may be in part driven by oral sensing of protein. But creaminess is a complex percept, and there is also the possibility that detection of fat in the mouth may act as a cue which could in turn modify the way the gut processes ingested fats.…”

Section: Cognitive Nutrient Interactions In Satietymentioning

confidence: 99%

Satiety

Yeomans¹

2019

Handbook of Eating and Drinking

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“…According to consumers, coldness and sourness are the common sensory properties that enhance freshness perception in food and beverages ( Zellner and Durlach, 2002 ), waters ( Labbe et al, 2011 ), and soft drinks ( McEwan and Colwill, 1996 ; Fenko et al, 2009 ; Saint-Eve et al, 2010 ; Zhang et al, 2016 ). On the other hand, sweetness ( McEwan and Colwill, 1996 ; Guinard et al, 1998 ; Labbe et al, 2009b ) and thickness ( Scriven et al, 1989 ; McEwan and Colwill, 1996 ; Guinard et al, 1998 ; Labbe et al, 2009b ; McCrickerd et al, 2015 ) were associated with decreased freshness perception. Regarding colors, a clear color was found to enhance thirst-quenching and refreshing perceptions of soft drinks ( Clydesdale et al, 1992 ; Zellner and Durlach, 2003 ).…”

Section: Introductionmentioning

confidence: 98%

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

2018

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Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.

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The impact of food and beverage characteristics on expectations of satiation, satiety and thirst

Cited by 32 publications

References 45 publications

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

Satiety

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

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