Controlling the aroma release of foods during consumption can trigger or induce the feeling of satiation, new research shows.
Food research company Nizo undertook an experiment to study the effects of olfaction on satiation. It developed tailored olfactometer equipment, which was able to deliver specific flavour profiles to subjects. This meant that it could administer aroma profiles separately from other stimuli such as different ingredients, textures and tastes, according to the company.
The investigation found that the feeling of satiation for liquid foods and beverages is increased if the aroma release profile is similar to that found in solid foods, says Nizo food research scientist, Rianne Ruijschop.
She also investigated the effects of the complexity of aroma composition on satiation. "Nizo scientists demonstrated that a multi-component strawberry aroma, which is perceived as being more complex yet of similar aroma quality, intensity and pleasantness compared with a single-component strawberry aroma, is able to enhance satiation," claimed Nizo.
The aim of the experiment was to prove that it is possible to develop foods that induce an increased level of satiety through their aroma profile.