Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps.
This research investigated the effect of modifying the aftertaste of potato crisps on (1) temporal sensory perception and (2) appetite using three mouthwash conditions (no mouthwash, a water mouthwash, and a menthol mouthwash). For the sensory study, 17 screened female subjects were trained on the Temporal Dominance of Sensations (TDS) methodology. Subjects undertook TDS to monitor all sensory attributes during the mastication of a 2 g crisp until swallowing (at 20s), then conducted the mouthwash, and then continued the TDS task to monitor aftertaste until 90s. For the appetite study, 36 subjects (18 male, 18 female) completed 100 mm Visual Analogue Scales (VAS) for desire, liking, hunger, and thirst, followed by an ad libitum eating task. For the VAS scales testing, subjects chewed and swallowed a 2 g crisp, and then immediately conducted the mouthwash before completing the VAS scales. For the ad libitum task, subjects were given 12 min to consume as many crisps as they desired on a plate (up to 50 g). Every three minutes they were required to conduct a mouthwash. TDS results showed that in comparison with no mouthwash, the water mouthwash significantly reduced aftertaste attributes such as savoury, salty, and fatty mouthcoating, and the menthol mouthwash significantly increased aftertaste attributes of cooling, minty, and tingly. The water mouthwash did not influence desire and liking of crisps, or hunger and thirst. The water mouthwash did not influence ad libitum intake of the crisps over a 12 min period. The menthol mouthwash significantly reduced desire and liking of the crisps, as well as hunger and thirst. Furthermore, the menthol mouthwash significantly reduced ad libitum crisp intake by 29% over the 12 min period.
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia. Electronic address: scott.hutchings@unimelb.edu.au.
Scott C
SC
Hutchings
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland.
Katy M
KM
Horner
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland.
Victoria A
VA
Dible
School of Science, Engineering & Technology, Abertay University, Dundee, United Kingdom.
John M V
JMV
Grigor
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland.
Dolores
D
O'Riordan
D000293:Adolescent; D000328:Adult; D001067:Appetite Depressants / Q000008:administration & dosage; D001069:Appetite Regulation; D002149:Energy Intake; D057140:Fast Foods / Q000009:adverse effects*; D005260:Female; D005518:Food Preferences; D006801:Humans; D006815:Hunger; D008297:Male; D008610:Menthol / Q000008:administration & dosage*; D009067:Mouthwashes / Q000008:administration & dosage*; D018517:Plant Roots / Q000737:chemistry*; D012677:Sensation; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D055697:Taste Perception; D013894:Thirst; D055815:Young Adult
D001067:Appetite Depressants; D009067:Mouthwashes; D008610:Menthol
Aftertaste; Food intake; Liking; Sensory cues; Temporal dominance of sensations; Wanting