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