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Sensory Responses in Nutrition and Energy Balance: Role of Texture, Taste, and Smell in Eating Behavior

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Handbook of Eating and Drinking

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Abstract

Billions of people, alomost 40% of the world's population, are either overweight or underweight, which is a direct consequence of the food enviroment. In more and more countries in the world, people are overweight in a large part due to the obesogenic food environment. The obesogenic food environment leads to an overconsumption of energy; it is obvious that sensory characteristics of food have a tremendous impact on food choice and intake. The chapter deals with the effects of texture, taste and smell on intake. The effect of texture on energy intake is dramatic. Liquid and soft foods are consumed at much higher eating rates compared to more harder foods. The energy intake rate of energy dense liquids (e.g. sugar sweetened beverages) and soft solids (like cake, sausage roll, minced meatball) is in the range of 150 -450 kcal/min, quickly leading to overconsumption of energy. Liquid and soft solid calories are not well sensed by the sense of taste, due to their short oro-sensory exposure time per kcal ingested, Various recent studies show that across the food supllies in Australia, Malaysia, the Netherlands and the USA, that sweetness, umami, saltiness and fat sensation intensities relate to concentrations of carbohydrates, prtein, salt and fat in food. So, taste serves as nutrient sensing system, and this sensing system contributes to satiation. The role of smell is different. Retronasal smell sensations coming thorugh flavors within foods does not have an impact on satiation; odors in the enviroment may lead to sensory specific appetites. In summary, sensory signals from foods have a large impact on energy intake, and designing foods in an optimal way leads to an higher satiating efficency per kcal, while maintaing palatability. In this way we can make the healthy choice the happy choice.

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  1. Sensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands

    Kees de Graaf

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  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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de Graaf, K. (2019). Sensory Responses in Nutrition and Energy Balance: Role of Texture, Taste, and Smell in Eating Behavior. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_117-1

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