How sensory properties of foods affect human feeding behavior

Barbara J. Rolls, Edward A. Rowe, Edmund T. Rolls

Research output: Contribution to journalArticlepeer-review

282 Scopus citations

Abstract

The sensory properties of food which can lead to a decrease in the pleasantness of that food after it is eaten, and to enhanced food intake if that property of the food is changed by successive presentation of different foods, were investigated. After eating chocolates of one color the pleasantness of the taste of the eaten color declined more than of the non-eaten colors, although these chocolates differed only in appearance. The presentation of a variety of colors of chocolates, either simultaneously or successively, did not affect food intake compared with consumption of the subject's favorite color. Changes in the shape of food (which affects both appearance and mouth feel) were introduced by offering subjects three successive courses consisting of different shapes of pasta. Changes in shape led to a specific decrease in the pleasantness of the shape eaten and to a significant enhancement (14%) of food intake when three shapes were offered compared with intake of the subject's favorite shape. Changes in just the flavor of food (i.e., cream cheese sandwiches flavored with salt, or with the non-nutritive flavoring agents lemon and saccharin, or curry) led to a significant enhancement (15%) of food intake when all three flavors were presented successively compared with intake of the favorite. The experiments elucidate some of the properties of food which are involved in sensory specific satiety, and which determine the amount of food eaten.

Original languageEnglish (US)
Pages (from-to)409-417
Number of pages9
JournalPhysiology and Behavior
Volume29
Issue number3
DOIs
StatePublished - Sep 1982

All Science Journal Classification (ASJC) codes

  • Experimental and Cognitive Psychology
  • Behavioral Neuroscience

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