Longer Aroma Perception Leads to Increased Satiation – Study
NIZO food research scientist Rianne Ruijschop investigated the possibilities of using aroma release during food consumption as a trigger for inducing or increasing satiation. She proved for the first time in the world that aromas that reach the nose while eating have an effect on satiation.
03/07/09 For the first time it has been demonstrated that satiation can be increased by altering the extent of aroma release during food consumption. Moreover, the complexity of aromas and the length of oral processing of foods affect appetite regulation. These are some of the outcomes of ground breaking work carried out at NIZO food research on the role of aromas on satiation and food intake.
In view of the epidemic of obesity, one of the aims is to develop good tasting food products that induce an increased level of satiation, preventing consumers from overeating. NIZO food research scientist Rianne Ruijschop investigated the possibilities of using aroma release during food consumption as a trigger for inducing or increasing satiation. She proved for the first time in the world that aromas that reach the nose while eating have an effect on satiation and, as a consequence, may affect meal termination.
The research, carried out in the framework of the European DiOGenes project, showed that the length of release, the complexity of the aroma compositions and the duration of processing in the mouth are valuable concepts for the development of foods to induce or increase the feeling of satiation.
In order to be able to study the effects of olfaction on satiation, NIZO developed tailored olfactometer equipment which is able to deliver specific well-defined flavour profiles to the subjects. By being able to administer aroma profiles separately from other stimuli (such as different ingredients, textures and tastes), Ruijschop had the opportunity to investigate the importance of aroma stimuli for satiety.
In liquid foods, the aroma release is considerably shorter than for solid foods. Ruijschop found for instance that a beverage with an aroma release profile similar to a (soft) solid food is able to increase the subject’s feeling of satiation significantly. In addition, the effect of complexity in aroma composition on satiation and food intake was investigated. The NIZO scientist demonstrated that a multi-component strawberry aroma, which is perceived as being more complex, yet of similar aroma quality, intensity and pleasantness compared to a single-component strawberry aroma, is able to enhance satiation.
According to Ruijschop the ultimate aim is to develop good tasting food products that induce an increased level of satiety which will help consumers to prevent overeating and leave a sense of satisfaction. The necessary triggers may act in different mechanisms and processes that take place during consumption, digestion and absorption of a food product. Until now, most active ingredients incorporated into food products are aimed at later phases of the “satiety cascade” e.g. in the stomach or gut. ‘Based on our experience’, Ruijschop explains ‘NIZO is currently developing a large consortium which will focus on a multidisciplinary approach to address satiety and weight management by engineering foods’. ‘In fact we welcome companies that are interested in joining the consortium, or if they prefer, in one to one projects ’.
Based on her work Ruijschop received in 2008 the Unilever Young scientist of the year award. On July 2, she will defend her thesis at the University of Maastricht.
