FACTORS INFLUENCING SENSORY-SPECIFIC SATIETY

In the first part of this study, subjects tasted small portions of a set of foods (rating set) and rated their liking of these foods before and after eating a serving of one of the foods (test meal). These foods were chosen to vary in both macronutrient composition and sensory qualities. Measurements of hunger were taken before and after the test meal. The amount of sensory-specific satiety produced by a test meal differed depending on the food eaten. There was a trend for high-protein foods, which were also the least-liked foods, to decrease more in liking than low-protein foods. Buttered rolls and Coke, when eaten as test meals, dropped the least in liking. Initial liking and the variety of sensory qualities within a food were investigated as potential factors which could influence sensory-specific satiety. Subjects tasted and rated their liking of the test meals, which varied in the level of initial liking and the level of variety of sensory qualities within a food, before and after eating. There was a non-significant trend for the less-liked test meals to drop more in liking than the well-liked test meals. There was also a slight trend for the low-variety test meals to drop slightly more in liking than the intermediate and high-variety test meals. © 1992.