The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formu-lation. The gustatory function was also measured through the “taste strips” methodology. Over-weight adolescents were found to have a significantly (p < 0.001) worse ability to correctly iden-tify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creami-ness) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma signif-icantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formula-tions with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.

Odor–Taste–Texture interactions as a promising strategy to tackle adolescent overweight / C. Proserpio, E. Verduci, G.V. Zuccotti, A. Pagliarini. - In: NUTRIENTS. - ISSN 2072-6643. - 13:10(2021 Sep 19), pp. 3653.1-3653.11. [10.3390/nu13103653]

Odor–Taste–Texture interactions as a promising strategy to tackle adolescent overweight

C. Proserpio;E. Verduci;G.V. Zuccotti;A. Pagliarini
2021

Abstract

The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formu-lation. The gustatory function was also measured through the “taste strips” methodology. Over-weight adolescents were found to have a significantly (p < 0.001) worse ability to correctly iden-tify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creami-ness) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma signif-icantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formula-tions with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.
sensory perception; cross-modal interactions; food liking; dessert; aromas; thickener agent
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/875322
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