Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

How the Smell of Food Affects How Much Users Eat

Published: Thursday, April 05, 2012
Last Updated: Thursday, April 05, 2012
Bookmark and Share
New research shows that strong aromas lead to smaller bite sizes.

Bite size depends on the familiarly and texture of food. Smaller bite sizes are taken for foods which need more chewing and smaller bite sizes are often linked to a sensation of feeling fuller sooner.

New research published in BioMed Central’s open access journal Flavour, launched, shows that strong aromas lead to smaller bite sizes and suggests that aroma may be used as a means to control portion size.

The aroma experience of food is linked to its constituents and texture, but also to bite size. Smaller bites sizes are linked towards a lower flavour release which may explain why we take smaller bites of unfamiliar or disliked foods.

In order to separate the effect of aroma on bite size from other food-related sensations researchers from the Netherlands developed a system where a custard-like dessert was eaten while different scents were simultaneously presented directly to the participants nose.

The results showed that the stronger the smell the smaller the bite. Dr Rene A de Wijk, who led the study, explained, “Our human test subjects were able to control how much dessert was fed to them by pushing a button. Bite size was associated with the aroma presented for that bite and also for subsequent bites (especially for the second to last bite). Perhaps, in keeping with the idea that smaller bites are associated with lower flavour sensations from the food and that, there is an unconscious feedback loop using bite size to regulate the amount of flavour experienced.”

This study suggests that manipulating the odour of food could result in a 5-10% decrease in intake per bite.

Combining aroma control with portion control could fool the body into thinking it was full with a smaller amount of food and aid weight loss.

BioMed Central’s open access journal Flavour, launched is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation, perception, and influence on behaviour and nutrition.

Flavour aims to understand the psychophysical, psychological and chemical aspects of flavour, which include not only taste and aroma, but also chemesthesis, texture, and all the senses.


Further Information

Join For Free

Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,900+ scientific posters on ePosters
  • More than 4,200+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Related Content

Flavour and Texture Alter How Full We Expect a Food to Makes Us Feel
New research published in BioMed Central's open access journal Flavour.
Tuesday, November 06, 2012
What You Eat Can Prevent Arsenic Overload
New research published in Nutrition Journal has demonstrated that people who ate more dietary vitamin B12 and animal protein had lower levels of arsenic.
Wednesday, June 27, 2012
'Bad' Dieting Increases Cardiovascular Disease Risk
Low carbohydrate/high fat diets increases blood cholesterol which has a major impact on risk of cardiovascular disease.
Monday, June 11, 2012
Metabolism Diet and Disease Conference
BioMed's conference to be held at The Georgetown University hotel & conference center from 29-31 May 2012.
Monday, May 14, 2012
Standardized Positive Controls for Detection of Norovirus by Reverse Transcription PCR
This article details how standardized products may contribute to the reliable and accurate diagnosis by RT-PCR of norovirus outbreaks, when conducted by laboratories located in different regions.
Wednesday, June 15, 2011
Scientific News
Low-Cost, Portable NQR Spectroscopy
A researcher at Case Western Reserve University is developing a low-cost, portable prototype designed to detect tainted medicines and food supplements that otherwise can make their way to consumers. The technology can authenticate good medicines and supplements.
Chemical Used to Replace BPA is Potentially Toxic
This study is the first to examine the effects of BPA and BPS on brain cells and genes that control the growth and function of organs involved in reproduction.
Toxic Pollutants Found in Fish Across the World's Oceans
Scripps researchers' analysis shows highly variable pollutant concentrations in fish meat.
Weight-loss Supplements Containing Raspberry Ketone May Be Harmful
New study by the researchers suggests that raspberry ketone may have several adverse effects.
Quantifying C. botulinum Spores
A study from the Institute of Food Research has provided new evidence on the background levels of spores of Clostridium botulinum in raw food ingredients that is helping the food industry deliver safe chilled foods more sustainably.
Single Molecule Detection of Contaminants, Explosives or Diseases
A technique that combines the ultrasensitivity of surface-enhanced Raman scattering (SERS) with a slippery surface invented by Penn State researchers will make it feasible to detect single molecules of a number of chemical and biological species from gaseous, liquid or solid samples.
Should I Throw Away Food Once a Fly Has Landed on it?
Flies can be a substantial annoyance and may also be a potential health risk.
New Year, Old Beer
A bottle of Alexander Keith’s beer has been keeping Dal Engineering prof Andrew MacIntosh busy at work this week.
Sensor Detects Toxins Leaching from Plastic
Engineers from Massey University have developed a highly sensitive device able to detect synthetic compounds that leach from plastic food packaging into the contained food or beverage.
New BPA Detection Tests
Scientists from the JRC developed fit-for-purpose analytical methods for the determination of bisphenol A and 12 similar substances (analogues) in food matrices to support possible future monitoring studies.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,900+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,200+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!