Sensory-specific satiety and flavor amplification of foods
Data(s) |
01/08/2007
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Resumo |
The effect of flavor amplification on sensory-specfic satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal-flavored or flavor-amplified strawberry yogurt until comfortably full. The participants then re-rated the sensory properties of the six foods. There were no cl differences in the amount of yogurt consumed in either age group. Moreover flavor-fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste trays This study indicates that sensations of sensory-specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt. |
Identificador |
http://www.scopus.com/inward/record.url?scp=34547148944&partnerID=8YFLogxK |
Idioma(s) |
eng |
Direitos |
info:eu-repo/semantics/restrictedAccess |
Fonte |
Hollis , J & Henry , C J K 2007 , ' Sensory-specific satiety and flavor amplification of foods ' Journal of Sensory Studies , vol 22 , no. 4 , pp. 367-376 . |
Palavras-Chave | #/dk/atira/pure/subjectarea/asjc/1100/1106 #Food Science |
Tipo |
article |