1981
DOI: 10.1016/0031-9384(81)90310-3
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Sensory specific satiety in man☆

Abstract: . Sensory specific satiety in man. PHYSIOL. BEHAV. 27(1) [137][138][139][140][141][142] 1981.--To investigate the specificity of satiety in man, subjects (n=32) rated the pleasantness of the taste of eight foods, were then given one of the foods to eat for lunch, and re-rated the pleasantness of the taste of the eight foods 2 and 20 rain after the end of the meal. The pleasantness of the food eaten decreased more than that of the foods not eaten (p<0.001). In a second experiment it was shown that this relative… Show more

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Cited by 783 publications
(455 citation statements)
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“…Another approach has been to demonstrate the coding of the reward value of a stimulus by using a manipulation called selective or sensory-specific satiety, which is a form of reinforcer devaluation (Cabanac 1971;Le Magnen 1967;Rolls et al 1981). This approach has been used in neuroimaging experiments by comparing human subjects who were presented with two food-related stimuli while hungry and again after eating to satiety on one food, which especially decreases its reward value (Figs.…”
Section: Cortical Cognition and Pleasurementioning
confidence: 99%
“…Another approach has been to demonstrate the coding of the reward value of a stimulus by using a manipulation called selective or sensory-specific satiety, which is a form of reinforcer devaluation (Cabanac 1971;Le Magnen 1967;Rolls et al 1981). This approach has been used in neuroimaging experiments by comparing human subjects who were presented with two food-related stimuli while hungry and again after eating to satiety on one food, which especially decreases its reward value (Figs.…”
Section: Cortical Cognition and Pleasurementioning
confidence: 99%
“…It was found that the pleasantness of the taste of food eaten to satiety decreases more than for foods that have not been eaten (Rolls et al 1981a). One consequence of this finding is that if one food is eaten to satiety, appetite reduction for other foods is often incomplete, and this effect will lead to enhanced eating when a variety of foods is offered (Rolls et al 1981a(Rolls et al ,b, 1984.…”
Section: The Representation Of Flavour: Convergence Of Olfactory and mentioning
confidence: 99%
“…It was found that the pleasantness of the taste of food eaten to satiety decreases more than for foods that have not been eaten (Rolls et al 1981a). One consequence of this finding is that if one food is eaten to satiety, appetite reduction for other foods is often incomplete, and this effect will lead to enhanced eating when a variety of foods is offered (Rolls et al 1981a(Rolls et al ,b, 1984. Since sensory factors such as similarity of colour, shape, flavour and texture are usually more important than metabolic equivalence in terms of protein, carbohydrate and fat content in influencing how foods interact in this type of satiety, it has been termed 'sensoryspecific satiety' (Rolls & Rolls, 1977Rolls et al 1981aRolls et al ,b, 1982Rolls, 1990).…”
Section: The Representation Of Flavour: Convergence Of Olfactory and mentioning
confidence: 99%
“…Monotony due to low variety at this level yields a decrease in consumption, presumably triggered by sensoryspecific satiety (e.g. Inman, 2001;Rolls, Rolls, Rowe, & Sweeney, 1981). Furthermore, dietary variety can also be analyzed on the level of specific nutrients, for example, by distinguishing different carbohydrates, fats, or amino acids, which is a common approach in clinical nutrition studies (e.g.…”
Section: Different Levels Of Dietary Varietymentioning
confidence: 99%
“…Thus, people who satiate more quickly to a particular taste may be more prone to seek greater diversification in their diet across a given period of time (Addessi, Mancini, Crescimbene, Ariely, & Visalberghi, 2010;Epstein, Temple, Roemmich, & Bouton, 2009;Pessemier, 1985;Van Trijp, 1994). However, even though sensory-specific satiety has a strong biological basis and is relatively stable over time (Rolls, 2007), it usually refers to similarities of specific food attributes, including taste, appearance, smell, and texture, that are presented within a short time frame (Hetherington, Rolls, & Burley, 1989;Rolls et al, 1981). Thus, it is not clear how far it relates to variety seeking on the level of food items that are consumed over an extended period of time, which is the focus of this paper.…”
Section: Personality Traitsmentioning
confidence: 99%