TY - JOUR
T1 - Effects of hot spices on energy intake, appetite and sensory specific desires in humans
AU - Reinbach, Helene Christine
AU - Martinussen, Torben
AU - Møller, P.
PY - 2010/9/1
Y1 - 2010/9/1
N2 - This study investigated the effect of hot spices on energy intake and appetite. Forty participants received five meals of fixed portion sizes, served with or without five hot spices followed by a buffet. Spices were used in doses perceived as moderately hot, ensuring that the meals were palatable. Food intake (kJ), appetite and liking (before, during, after the meal and after the buffet), mood (before, after the meal and after the buffet) and desire to eat sweet, sour, fatty, salty, bitter and hot foods (after the meal and after the buffet) were measured on 9-point scales. Hot spices did not affect energy intake (p > 0.05). Desire for sweet foods was increased by chili (0.6 point, p < 0.05) whereas desire to eat salty foods was decreased by mustard (1 point, p < 0.01), suggesting that hot spices can induce changes in sensory specific desires. Liking of the meals tended to increase during the buffet when compared to the relatively constant liking of the fixed starter meals, suggesting that traditional sensory specific satiety does not play a large role in determining eating behaviour with complex meals.
AB - This study investigated the effect of hot spices on energy intake and appetite. Forty participants received five meals of fixed portion sizes, served with or without five hot spices followed by a buffet. Spices were used in doses perceived as moderately hot, ensuring that the meals were palatable. Food intake (kJ), appetite and liking (before, during, after the meal and after the buffet), mood (before, after the meal and after the buffet) and desire to eat sweet, sour, fatty, salty, bitter and hot foods (after the meal and after the buffet) were measured on 9-point scales. Hot spices did not affect energy intake (p > 0.05). Desire for sweet foods was increased by chili (0.6 point, p < 0.05) whereas desire to eat salty foods was decreased by mustard (1 point, p < 0.01), suggesting that hot spices can induce changes in sensory specific desires. Liking of the meals tended to increase during the buffet when compared to the relatively constant liking of the fixed starter meals, suggesting that traditional sensory specific satiety does not play a large role in determining eating behaviour with complex meals.
UR - http://www.scopus.com/inward/record.url?scp=77953575276&partnerID=8YFLogxK
U2 - 10.1016/j.foodqual.2010.04.003
DO - 10.1016/j.foodqual.2010.04.003
M3 - Journal article
AN - SCOPUS:77953575276
SN - 0950-3293
VL - 21
SP - 655
EP - 661
JO - Food Quality and Preference
JF - Food Quality and Preference
IS - 6
ER -