Flavor, Satiety and Food Intake

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. 

It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal–size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor–satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts.  The only single–source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research.

Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over–eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine

Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must–read for students of a range of disciplines in which appetite and satiety are studied. 

Chapter 1: Introducing sensory and cognitive influences on satiation and satiety

Chapter 2: Satiety and liking intertwined

Chapter 3. The chemical senses and nutrition: the role of taste and smell in the regulation of food intake

Chapter 4 Sweetness and satiety

Chapter 5. Reinforcing Value of Food, Satiety, and Weight Status

Chapter 6 Cognitive and Sensory Enhanced Satiety

Chapter 7. Umami and the control of appetite

Chapter 8. Color, Flavor, and Haptic Influences on Satiety

Chapter 9 Engineering Satiety

Beverly Tepper, PhD is a professor in the Department of Food Science of Rutgers University, New Brunswick, New Jersey.  She is also the Director and Co–Founder of the Rutgers University Center for Sensory Sciences and Innovation. 

Martin Yeomans, PhD is a professor of Experimental Psychology in the School of Psychology of the University of Sussex, Falmer, Sussex, UK.