Effect of flavour enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age

• Autorzy: Galinski G. , Gawecki J. , Jezewska M.

Warianty tytułu

PL

Wplyw intensyfikatorow smaku na wystepowanie zjawiska sytosci sensorycznie specyficznej u ludzi w zaleznosci od ich plci i wieku

• Języki publikacji: EN

Abstrakty

EN

The study was aimed at determining the effect of flavour enhancers on the occurrence of sensory-specific satiety (SSS) phenomenon in young and elderly people of both sexes. Investigations involved a group of 60 subjects (30 young and 30 elderly ones, 15 women and men in each group) who rated the pleasantness of instant products with various sensory properties (pasta with Bolognese sauce, lemon gelatin dessert, fruit semolina) before and after ad libitum consumption of pasta with Bolognese sauce without and with the addition of flavour enhancers (sodium monoglutamate, sodium inosinate and a mixture of sodium inosinate and sodium guanylate). A significant effect (p<0.001) of age on the development of SSS was demonstrated in the study, yet only in the case of young people. The addition of flavour enhancers to pasta with Bolognese sauce intensified the occurrence of sensory-specific satiety, however that effect appeared to depend on the sex of the examined and was distinctly higher in women than in men. It was also demonstrated that in the elderly the feeling of satiety occurred at a relatively lower intake of pasta with Bolognese sauce as compared to the young people and the addition of flavour enhancers had no significant effect on the content of energy ingested with a meal in both sex groups.

PL

Celem pracy była ocena wpływu intensyfikatorów smaku na występowanie zjawiska sytości sensorycznie specyficznej (SSS) u ludzi młodych i starszych obojga płci. Badania realizowano z udziałem 60 osób (30 osób młodych i 30 osób starszych, po 15 kobiet i mężczyzn w każdej grupie), które określały smakowitość produktów instant o odmiennych właściwościach sensorycznych (makaron z sosem bolońskim, kisiel cytrynowy, kaszka owocowa) przed i po spożyciu do syta makaronu z sosem bolońskim bez i z dodatkiem intensyfikatorów smaku (monoglutaminian sodu, inozynian sodu oraz mieszanina inozynianu i guanylanu sodu). Wykazano znamienny (p<0,001) wpływ wieku na rozwój SSS, przy czym wytworzenie tego zjawiska stwierdzono jedynie w przypadku osób młodych. Dodatek intensyfikatorów smaku do makaronu z sosem bolońskim nasilał występowanie sytości sensorycznie specyficznej, przy czym efekt ten był zależny od płci badanych osób i wyraźnie większy u kobiet niż u mężczyzn. Wykazano ponadto, że u osób starszych odczucie sytości występowało przy relatywnie mniejszym spożyciu makaronu z sosem bolońskim aniżeli u osób młodych, a dodatek intensyfikatorów smaku w obu grupach wiekowych nie miał istotnego wpływu na ilość energii pobranej z posiłkiem.

Słowa kluczowe

EN

man; sex; occurrence; sensory specific satiety; age; flavour enhancer

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.97-102,fig.,ref.

Twórcy

autor

Galinski G.

• The August Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Gawecki J.

autor

Jezewska M.

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