Effect of switching between actively sniffed food odours on appetite and food choice.

In view of the obesity epidemic, it is important to understand which factors determine the appetizing and/or satiating responses to food cues. It is well known that exposure to food cues, e.g. the sight or odour of freshly baked bread or pizza, can enhance appetite feelings. Especially, the appetite for smelled foods increases, compared to foods that were not smelled (sensory-specific appetite). On the other hand, some studies showed that the appetite for the smelled foods decreased after sniffing the food actively (sensory-specific satiety).

In this study, we want to investigate if active/passive smelling affects appetite and food choice. Furthermore, we would like to find out if food choice is determined most by the first exposure or the last, by switching between odours.

The primary objective is to investigate the effects of active sniffing and switching between food odours on appetite, sensory-specific appetite and food choice odours on appetite, appetite for the smelled food and salivation over time.

Who can participate? Healthy women, 18-45 yr old, BMI 18.5 – 25 kg / m2.

What does the study involve? Participants are expected in the lab for 4 times, around lunch time. During every visit, they will actively smell the content of two cups for 5 minutes. The content of the cups are in the different conditions as follows: banana/meat, meat/banana, water/meat, water banana. Before, and during the active smelling, the participants will fill out an appetite questionnaire, in which hunger, appetite and appetite for different kind of foods will be assessed. At the end a food choice questionnaire will be given.

1. Active sniffing decreases appetite;

2. Food choice is mainly influenced by the food odour that was perceived first.

All individuals are expected to come four times to the testlocation.

Odour, either banana or meat.



Participants are expected in the lab for 4 times, around lunch time. During every visit, they will actively smell the content of two cups for 5 minutes. The content of the cups are in the different conditions as follows: banana/meat, meat/banana, water/meat, water banana. Before, and during the active smelling, the participants will fill out an appetite questionnaire, in which hunger, appetite and appetite for different kind of foods will be assessed. At the end a food choice questionnaire will be given.