Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

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• 作者：Scott C. Hutchings^a ; ^{scott.hutchings@unimelb.edu.au} ; Katy M. Horner^b ; Victoria A. Dible^b ; John M.V. Grigor^c ; Dolores O'Riordan^b
• 关键词：Food intake ; Sensory cues ; Liking ; Wanting ; Temporal dominance of sensations ; Aftertaste
• 刊名：Appetite
• 出版年：2017
• 出版时间：1 January 2017
• 年：2017
• 卷：108
• 期：Complete
• 页码：57-67
• 全文大小：1480 K
• 卷排序：108

文摘

Crisp aftertaste was assessed by 3 mouthwash conditions: no wash, water, menthol. TDS was used to monitor changes in crisp aftertaste with each condition. Water mouthwash did not influence appetite or intake of potato crisps. Menthol mouthwash reduced appetite and intake of potato crisps.