Sensory-specific satiety

Why would people find food more and more unpleasant if they constantly consume the same type of food throughout the meal?

Sensory-specific satiety
Hypotheses: 1. It is related to the need for calories. 2. It is related to the amount or volume of food consumed. 3. It is related to the macronutrient content of the food. 4. The amount of sensory stimulation associated with eating could be a critical influence on sensory-specific satiety.

Volume and amount are proportional to the sensory stimulation

Sensory-specific satiety
How consumption of one food affects the pleasantness of other foods? Foods with similar basic tastes such as sweet or salty can interact so that a decrease in the pleasantness of one sweet food affects other sweet foods Interactions also take place between foods of the same type.

Sensory-specific satiety
The changing hedonic response to foods is a complex response resulting from: 1. The sensory stimulation accompanying ingestions; 2. The knowledge that a particular food has been consumed; 3. Changes in the need for energy or nutrients.

Sensory-specific satiety
Is there any food resistant to sensoryspecific satiety? It is unlikely that any foods are so palatable that they will be resistant to sensory-specific satiety. The initial palatability of a food may influence how much of a food must be consumed before its pleasantness declines.

Variety and food intake

Therefore, intake of food can be enhanced by: (1) Variations in the flavor of food; (2) Variations in the shape of food (altering both the appearance and the mouth-feel); (3) Variety of food in a meal When more properties of the available foods differed, the enhancement was greater. Physiologically, it enhances the nutritional intakes, too.

Role of Sensory-specific satiety (An important strategy for survival) 1. Enhance energy intake; 2. Maintain nutritional balance; 3. Help in meal planning.

Criteria of excellence of Chinese cuisine and sensory specific satiety

Showing the flavors of individual ingredients by contrasting them with similar or totally different ingredients e.g. Peking Duck

Criteria of excellence of Chinese cuisine and sensory specific satiety

Flavor - fresh flavored cucumber and fresh garlic, strongly flavored sweet sauce, aroma from duck skin, meat and fat

Criteria of excellence of Chinese cuisine and sensory specific satiety

Variation of texture, temp., taste e.g. Peking Duck Texture crunchy cucumber, crispy duck skin, mushy fat tissue, soft pancake, thick sauce Color white, fresh green, shiny red, dark brown