To determine the contribution of sensory stimulation to the changing hedonic response to foods, the effects of consuming very low-calorie and higher calorie versions of soup and jello on the subjective pleasantness of foods were compared. Subjects were 24 normal weight females with low dietary restraint. Half the subjects were given test meals of low- and high-calorie tomato soup and half were given low- and high-calorie orange jello. They rated the pleasantness of the appearance, smell, texture and taste of nine sample foods as well as hunger and stomach fullness before and 2, 20, 40 and 60 min after consumption of the test meal. After the 60 min rating subjects were offered as much as they wanted to eat of a second course of cheese on crackers. Despite differences in the energy density of the test meals, there were no significant differences in the weights of food eaten in either the first or second course and no significant compensation in the second course for the energy differences of the first course. No differential effects of the caloric manipulation were observed in terms of hunger or fullness or in the development, time course and magnitude of sensory-specific satiety. That very low-calorie foods can produce sensory-specific satiety indicates that the sensory properties of foods are important for the changing hedonic response to foods as they are consumed.
All Science Journal Classification (ASJC) codes
- Experimental and Cognitive Psychology
- Behavioral Neuroscience