Effects of aroma–texture congruency within dairy custard on satiation and food intake

Harthoorn, Lucien F.; Ruijschop, R.M.A.J.; Weinbreck, Fanny; Burgering, Maurits; Wijk, René A. de; Ponne, Carina T.; Bult, Johannes H.F.

doi:10.1016/j.foodqual.2008.05.004

Cited by 7 publications

(8 citation statements)

References 25 publications

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“…Satiety, however, is a process which inhibits further food intake between meals. 102 Primarily, satiety relates to gastric distension, reduction of gastric emptying and an increase in pancreatic and gastric digestive enzymes. 102 Ingested nutrients in the gut cause secretion of several satiety hormones with multiple actions, including activation of the vagus nerve, in order to mediate satiety and control energy intake.…”

Section: Satiety Signals Produced By Enteroendocrine Cellsmentioning

confidence: 99%

The effects of food components on hormonal signalling in gastrointestinal enteroendocrine cells

et al. 2012

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The incidence of obesity and obesity-associated diseases, such as type-2 diabetes, has reached epidemic proportions in recent years. It is predicted that by 2015 over 1.5 billion consumers will be overweight or obese. Several of the current drug-based treatments on the market for weight management and appetite control either lack efficacy or are associated with adverse side-effects. There is, therefore, an opportunity to develop functional foods which are both nutritionally beneficial but which also aid in weight management. Peptides produced in the gastrointestinal tract, which function to regulate feed intake and satiety, have been identified as key targets for bioactive ingredients in functional foods. These peptides are produced and released by specialised enteroendocrine cells. Understanding the interaction of foods with these cells is vital to the development of food matrices with positive health benefits. This review describes enteroendocrine cell populations in detail and focuses on the peptides that they produce in addition to their other functions, including taste transduction. Several food-based sources of bioactives and current food products on the market with beneficial effects on satiety and glycaemia will also be discussed.

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Section: Satiety Signals Produced By Enteroendocrine Cellsmentioning

confidence: 99%

The effects of food components on hormonal signalling in gastrointestinal enteroendocrine cells

et al. 2012

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“…Determining the factors that drive food choice is essential to aid in the promotion of healthy eating habits. An individual's food choice can depend on several factors, including sensory perception, which affects food/beverage preference and liking, and also satiation and subsequent eating/drinking inhibition [1] – [3] . Inter-individual variability in sensory perception is large and genetic or cognitive factors have been studied to explain such variability.…”

Section: Introductionmentioning

confidence: 99%

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

et al. 2014

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BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals.Methods and FindingsAmplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content.ConclusionMicrobiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity.

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“…This in turn may contribute to enhanced feelings of satiation and a decrease in food intake. To this end, the effect of ingredient-related aroma cues, complexity in aroma composition, and congruency in aroma and texture on satiation and food intake was investigated (32,40,46). Ingredient-Related Aroma Cues.…”

Section: Aroma As a Trigger For Satiationmentioning

confidence: 99%

“…Comparable to the hypothesis for the concept about aroma complexity, increased sensory stimulation from a food product congruent in aroma and texture is expected to further reduce the desire to eat. Also here, this is probably caused by concurrent sensory exposure to multiple sensory modalities cueing for similar sensory perception (i.e., creaminess) (46). Satiation-enhancing effects regarding aromatexture congruency were tested with creamy custard, either vanilla-aromatized (i.e., congruent with creamy texture) or lemon-aromatized (i.e., incongruent with creamy texture), served in a preload ad libitum experimental setting.…”

Section: Aroma As a Trigger For Satiationmentioning

confidence: 99%

Retronasal Aroma Release and Satiation: a Review

Ruijschop¹,

Boelrijk²,

Graaf³

et al. 2009

J. Agric. Food Chem.

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In view of the epidemic of obesity, one of the aims of the food industry is to develop good-tasting food products that may induce an increased level of satiation, preventing consumers from overeating. This review focuses on the possibility of using aroma as a trigger for inducing or increasing satiation. Using a novel approach of atmospheric pressure chemical ionization-mass spectrometry (APcI-MS) in combination with olfactometry, the relative importance of different aroma concepts for satiation was studied, from both consumer and food product points of view. The extent of retronasal aroma release appears to be a physiological feature that characterizes a person. Although the extent of retronasal aroma release appears to be subject specific, food product properties can be tailored in such a way that these can lead to a higher quality and/or quantity of retronasal aroma stimulation. This in turn provokes enhanced feelings of satiation and ultimately may contribute to a decrease in food intake.

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Effects of aroma–texture congruency within dairy custard on satiation and food intake

Cited by 7 publications

References 25 publications

The effects of food components on hormonal signalling in gastrointestinal enteroendocrine cells

The effects of food components on hormonal signalling in gastrointestinal enteroendocrine cells

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Retronasal Aroma Release and Satiation: a Review

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