Flavor, Satiety and Food Intake

ISBN-13: 9781119044895 / Angielski / Twarda / 2017 / 248 str.

Beverly Tepper

Opis

The food industry faces competing demands from consumers who want products that are highly palatable yet meet a growing number of health needs, from legislators who seek to reduce the levels of food components that are seen as deleterious for long-term health (e.g. sugar, fat and salt) and from health professionals battling a worldwide epidemic in obesity and related health problems. To balance these needs, all of those with an interest in the production and promotion of more healthy food options need to stay informed about recent advances in our fundamental understanding of the complicated inter-relationships between our sensory experience of food and its subsequent effects on our appetite and consequent body weight.

Although traditionally the focus for understanding satiety has been the impact of ingested nutrients on physiological systems in the gut etc., there is increasing evidence that the orosensory experience of food plays a key role in a number of aspects of satiety. The first real discussion in the literature of sensory impacts on satiety was about sensory-specific satiety: the idea that liking for foods decreases during consumption but leaves an appetite for other non-consumed items, and how this promotes dietary variety. The book will provide a valuable update on our current understanding of this key aspect of appetite control. Likewise, it is well known that products that require greater oral processing tend to be more sating, and the orosensory exposure hypothesis considers how flavor and texture in the mouth may be critical in determining meal-size, and then may also act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking of flavor-satiety interactions, and no book to date has presented these together.

By bringing together key researchers who approach these complex issues from very different perspectives, this book will provide the reader with a unique and timely summary of key recent developments in the impact of flavor on satiety. The benefit to the reader will vary between market groups: students studying a disparate range of courses which encompass appetite from different perspectives (food science, dietetics, nutrition, psychology etc) will benefit from concise summaries of key developments in this area, something that they cannot get from reading the broader primary research material. Product developers will get insights into novel ways of integrating sensory evaluation with product formulation and marketing to help develop new products that are better suited to consumer needs and aspirations. Health professionals (dieticians etc) will benefit from having a single reference source to bring their knowledge in this area up to speed, as part of their continued professional development.

Spis treści

List of Contributors ix

Preface xi

Acknowledgements xiii

1 Introducing sensory and cognitive influences on satiation and satiety 1
Martin R. Yeomans

2 Satiety and liking intertwined 13
Zata Vickers

3 The chemical senses and nutrition: the role of taste and smell in the regulation of food intake 35
Cees de Graaf and Sanne Boesveldt

4 Sweetness and satiety 57
Pleunie Hogenkamp

5 Reinforcing value of food, satiety, and weight status 89
Jennifer L. Temple

6 Cognitive and sensory enhanced satiety 109
Keri McCrickerd

7 Umami and the control of appetite 139
Martin R. Yeomans and Una Masic

8 Colour, flavour and haptic influences on satiety 173
Betina Piqueras Fiszman

9 Engineering satiety 197
Aaron Mitchell Lett and Jennifer Norton

Index 225

O autorze

Beverly Tepper, PhD is a professor in the Department of Food Science of Rutgers University, New Brunswick, New Jersey. She is also the Director and Co–Founder of the Rutgers University Center for Sensory Sciences and Innovation.

Martin Yeomans, PhD is a professor of Experimental Psychology in the School of Psychology of the University of Sussex, Falmer, Sussex, UK.

Blurb

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others.

It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal–size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor–satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single–source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research.

• Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety
• Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over–eating
• Brings together relevant topics from the fields of food science, psychology, nutrition and medicine

Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must–read for students of a range of disciplines in which appetite and satiety are studied.