Acute effects of complexity in aroma composition on satiation and food intake

Chemical Senses

Volumn 35, Issue 2, 2009, Pages 91-100

  Ruijschop, Rianne M A J ^a   Boelrijk, Alexandra E M ^b   Burgering, Maurits J M ^a   de Graaf, Cees ^c   Westerterp Plantenga, Margriet S ^d  

^a NIZO FOOD RESEARCH   (Netherlands)

^b DANONE RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Appetite profile; Arousal potential level; Flavor; Food intake; Olfactometer; Satiation

Indexed keywords

PLACEBO; YOGHURT; FLAVORING AGENT;

ADULT; AROMA; ARTICLE; ASSOCIATION; BODY WEIGHT; CONTROLLED STUDY; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OLFACTORY DISCRIMINATION; PERCEPTIVE DISCRIMINATION; PRIORITY JOURNAL; SATIETY; SENSORY STIMULATION; SMELLING; STRAWBERRY; APPETITE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; EATING; ODOR; PERCEPTION; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL; SINGLE BLIND PROCEDURE; TASTE; TASTE ACUITY;

FRAGARIA X ANANASSA;

ADULT; APPETITE; EATING; FEMALE; FLAVORING AGENTS; HUMANS; MALE; ODORS; PERCEPTION; SATIATION; SINGLE-BLIND METHOD; TASTE; TASTE THRESHOLD;

EID: 77950359027     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjp086     Document Type: Article

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