The DOI matches its Crossref record; 145 of the 145 references it cites were found in a registry or an index.
Sensory influences on food intake control: moving beyond palatability
Open accessAbstract
Summary: The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. The focus of this review is to look beyond palatability and highlight recent advances in our understanding of how certain sensory characteristics can be used to promote better energy intake control. We consider the role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and highlight the ways in which tastes and textures influence meal size and the development of satiety after consumption. Considering sensory characteristics as a functional feature of the foods and beverages we consume provides the opportunity for research to identify how sensory enhancements might be combined with energy reduction in otherwise palatable foods to optimize short‐term energy intake regulation in the current food environment. Moving forward, the challenge for sensory nutritional science will be to assess the longer‐term impact of these principles on weight management.
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Cites
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An initial evaluation of the functions of human olfaction
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DEPLETION AND DISRUPTION OF DIETARY FIBRE
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Cited by
Chen, P.-J., & Antonelli, M. (2020) · Foods · doi:10.3390/foods9121898 · Cited by 580
Min, W., Jiang, S., Liu, L., Rui, Y., & Jain, R. (2020) · ACM Computing Surveys · doi:10.1145/3329168 · Cited by 341
Forde, C. G., Mars, M., & de Graaf, K. (2020) · Current Developments in Nutrition · doi:10.1093/cdn/nzaa019 · Cited by 178
Self-citationMcCrickerd, K., Lim, C. M., Leong, C., Chia, E. M., & Forde, C. G. (2017) · The Journal of Nutrition · doi:10.3945/jn.116.244251 · Cited by 123
Self-citationForde, C. G. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.01.010 · Cited by 88
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Metadata
- Authors
- McCrickerd, K., & Forde, C. G.
- Venue
- Obesity Reviews
- Publisher
- Wiley
- Published
- 2015-12-11
- Volume
- 17
- Issue
- 1
- Pages
- 18-29
- ISSN
- 1467-7881 (ISSN-L)
- 1467-789X
- OpenAlex
- W2209920088
- Cited by
- 426
- References
- 145
- FWCI
- 12.19
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
