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

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
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 2,800+ scientific posters on ePosters
  • More than 4,000+ 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 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
The MaxSignal Colistin ELISA Test Kit from Bioo Scientific
Kit can help prevent the antibiotic apocalypse by keeping last resort drugs out of the food supply.
Kitchen Utensils Can Spread Bacteria Between Foods
In a recent study researchers found that produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers' homes and spread to the next item.
GMO Food Animals Should be Judged by Product, Not Process
In a world with a burgeoning demand for meat, milk and eggs, regulatory policies around the use of biotechnologies in agriculture need to be based on the safety and attributes of those foods rather than on the methods used to produce them, says a UC Davis animal scientist.
Acetaldehyde and Formaldehyde Content in Foods
Korean researchers have determined the content of the toxic and carcinogenic aldehydes, acetaldehyde and formaldehyde, in a variety of food groups.
Increasing Vitamin D Supplementation
New study from ETH Zurich finds that elderly women should consume more vitamin D than previously recommended during the winter months.
IARC Monographs Evaluate Consumption of Red Meat and Processed Meat
Processed meat eaten daily increases the risk of colorectal cancer by 18%.
Nanoparticles in Foods Raise Safety Questions
Nanoparticles can make foods like jawbreaker candies brighter and creamier and keep them fresh longer. But researchers are still in the dark about what the tiny additives do once inside our bodies.
Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.

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
2,800+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,000+ scientific videos