Abstract
Sensory-specific satiety (SSS) refers to a decrease in sensory pleasure derived from a specific food or drink with its consumption relative to the consumer's liking for the unconsumed foods and drinks. This satiety does not require any post-ingestive feedback, and yet it is an important factor in determining meal intake. SSS has not been found to be any weaker in obese people, but it might be the case that typically obese individuals rapidly recover from SSS. This hypothesis was examined in the present study, comparing 39 normal-weight women (mean ± SD body mass index (BMI) = 22.4 ± 2.2) and 45 obese women (BMI = 38.3 ± 4.8). Participants drank several servings of a test drink to induce SSS. Relative liking of the drink was determined before, directly after and 20 minutes after the repeated consumption of the test drink by means of subjective ratings for the pleasure of the taste, smell and mouth-feel of a test drink and a control drink. Relative liking for the test drink decreased in the normal-weight and obese women (indicative of SSS), but no suggestion of any recovery from SSS after the 20-minute interval was found for either group. There is no evidence to suggest that SSS and its recovery rate differs to any relevant degree between obese and normal-weight people.
Highlights
Sensory-specific satiety (SSS) refers to a decrease in sensory pleasure derived from a specific food or drink with its consumption relative to the consumer’s liking for the unconsumed foods and drinks
Sensory-specific satiety (SSS) refers to the decrease in pleasure derived from the sensory characteristics of a food or drink that has been consumed compared with unconsumed foods or drinks [1,2]
A three-way interaction was found between drink type, assessment time and the volume consumed of the test drink (F(4,78) = 3.18, P = 0.02, h2partial = 0.14)
Summary
A multivariate analysis of variance (MANOVA) revealed a significant main effect for drink type (F(4,78) = 4.57, P = 0.002, h2partial = 0.19), indicative of SSS (see Figure 1). A three-way interaction was found between drink type, assessment time and the volume consumed of the test drink (that is, the covariate) (F(4,78) = 3.18, P = 0.02, h2partial = 0.14). The analysis for t0 revealed a significant main effect for drink type only (F(4,78) = 4.64, P = 0.002, h2partial = 0.19). This effect was significant for each pleasantness rating (that is, appearance, smell, taste and mouth-feel) separately, with smallest P-value being 0.04, which was for the taste ratings
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