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首页> 外文期刊>Australian Journal of Dairy Technology >Induction of satiation via aroma in dairy products
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Induction of satiation via aroma in dairy products

机译：通过乳制品中的香气引起饱腹感

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Sensory satiation is probably one of the most important factors in meal termination. In this paper, the use of aromas to induce satiation via dairy products is illustrated by means of two examples: the use of organic acids, obtained by fermentation; and altering the extent of retro-nasal aroma release.In a double-blind placebo-controlled randomised cross-over preload-test meal design, it was demonstrated that a dairy beverage fermented with propionic acid bacteria was perceived as more satiating than a non-fermented equivalent dairy beverage. Satiety-inducing effects lasted up to 50 min. However, ad libitum energy intake was not reduced in the time frame tested.Another approach is to increase satiation by making use of differences in retro-nasal aroma release profiles. It is known that the physical structure of a food product is important for the extent of retro-nasal aroma release, i.e. solid foods generate a longer retro-nasal aroma release compared to liquid foods. This is possibly also related to satiation. Using olfactometry, aroma stimuli can be administered separately from other stimuli, such as different ingredients, textures and tastes. Hence, the relative importance of aroma stimuli apart from other stimuli on satiation mechanisms can be investigated. In a double-blind placebo-controlled randomised cross-over full factorial design, it was shown that perceived satiation can be increased by altering the extent of aroma release during consumption of a liquid dairy product.
机译：感觉饱食可能是进餐终止的最重要因素之一。在本文中，通过两个示例说明了使用香气通过乳制品引起饱腹感的方法：通过发酵得到的有机酸的使用;通过发酵获得的有机酸的使用;在双盲安慰剂对照的随机交叉预负荷试验餐设计中，研究表明，与非酸发酵相比，丙酸细菌发酵的乳制饮料更令人满意。发酵等效乳制品饮料。引起饱腹感的效果持续长达50分钟。然而，在测试的时间范围内随意摄入的能量并没有减少。另一种方法是通过利用鼻后香气释放曲线的差异来增加饱腹感。已知食品的物理结构对于鼻后香气释放的程度是重要的，即，与液体食品相比，固体食品产生更长的鼻后香气释放。这可能也与饱食有关。使用嗅觉测定法，可以将香气刺激与其他刺激（例如不同的成分，质地和口味）分开施用。因此，可以研究除了刺激之外的其他刺激对香气刺激机制的相对重要性。在双盲安慰剂对照的随机交叉全因子设计中，研究表明，通过改变液体乳制品消费过程中香气释放的程度，可以增加知觉的饱腹感。

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