Effects of retro-nasal aroma release on satiation

It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of this study was to investigate if a beverage becomes more satiating when the retro-nasal aroma release profile coincides with the profile of a (soft) solid food. In a double-blind placebo-controlled randomised cross-over full factorial design, twenty-seven healthy subjects (fourteen males and thirteen females; aged 16-65 years; BMI 19-37 kg/m(2) were administered aroma profiles by a computer-controlled stimulator based on air dilution olfactometry. Profile A consisted of a profile that is obtained during consumption of normal beverages. Profile B is normally observed during consumption of (soft) solids. The two profiles were produced with strawberry aroma and administered in a retro-nasal fashion, while the subjects consumed a sweetened milk drink. Before, during and after the sensory stimulation, appetite profile measurements were performed. Subjects felt significantly more satiated if they were aroma stimulated with profile B (P = 0.04). After stimulation with sweet strawberry aroma, there was a significant decrease in desire to eat sweet products (P = 0.0001). In conclusion, perceived satiation was increased by altering the extent of retro-nasal aroma release

Retronasal Aroma Release and Satiation: a Review

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 (APcl-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

Induction of satiation via aroma in dairy products

Sensory satiation is probably one of the most important factors in meal termination. In this paper, the use of aromas to induce satiation via dairy products is illustrated by means of two examples: the use of organic acids, obtained by fermentation; and altering the extent of retro-nasal aroma release. In a double-blind placebo-controlled randomised cross-over preload-test meal design, it was demonstrated that a dairy beverage fermented with propionic acid bacteria was perceived as more satiating than a non-fermented equivalent dairy beverage. Satiety-inducing effects lasted up to 50 min. However, ad libitum energy intake was not reduced in the time frame tested. Another approach is to increase satiation by making use of differences in retro-nasal aroma release profiles. It is known that the physical structure of a food product is important for the extent of retro-nasal aroma release, i.e. solid foods generate a longer retro-nasal aroma release compared to liquid foods. This is possibly also related to satiation. Using olfactometry, aroma stimuli can be administered separately from other stimuli, such as different ingredients, textures and tastes. Hence, the relative importance of aroma stimuli apart from other stimuli on satiation mechanisms can be investigated. In a double-blind placebo-controlled randomised cross-over full factorial design, it was shown that perceived satiation can be increased by altering the extent of aroma release during consumption of a liquid dairy produc

Experimental approaches to better understand the retention of aroma compounds in oro-naso-pharyngeal cavities

Better understanding the persistence of aroma compounds during food consumption has constituted a challenging issue in food science for a long time. Due to the complexity and the diversity of the phenomena involved, it has often been studied through in vitro approaches. The main objective of the present study was to propose a global approach to address this topic in in vivo conditions. Four simple experimental protocols were developed to differently expose the compartments of naso-oro-pharyngeal cavities to flavored gaseous samples. Assumptions on possible mechanisms (mass transfer, dilution, interactions with mucosa and/or saliva, etc.) were proposed to explain the shapes of release kinetics that were observed. Release differences appeared to be dependent on the physicochemical properties of volatile molecules, on the physiological characteristics of individuals (notably saliva properties) and on the compartment of the naso-oro-pharyngeal cavities that was considered. These achievements constitute a first step to progress in the understanding of relationships that exist between aroma release and perception

Total fecal wet weight (A), % of fecal wet weight (%WW) (B), delta % fecal wet weight (Δ%WW) in interval I (C), delta % fecal wet weight (Δ%WW) in interval II (D), stool frequency (E), and stool consistency (BSS) (F), before and after dia.

E. coli challenges. The changes in total fecal wet weight, % fecal wet weight, and average Bristol Stool Score (BSS) were not dose-dependent after primary or secondary challenges. The stool frequency was positively related to the primary dia. E. coli dose (pE. coli challenge dose in interval I and decreased in interval II; checking the linear trend using the one-way ANOVA post-test, showed significance for interval II (p<0.05) but not interval I. The dotted lines represent challenges on day 14 and day 35 of the study, and each symbol represents the mean and SEM of the group. Data (A, B, E, and F) were analyzed using repeated-measures Generalized Estimating Equations (GEE) model and one-way ANOVA post-test was applied to check the linear trend the data in (C and D).</p