Exploring flavour–nutrient learning using a novel paired-discrimination task
2012
Cutler, R. | Keenan, G.S. | Allirot, X. | Brunstrom, J.M.
Flavours can acquire the capacity to signal nutrient composition and to influence meal size. In humans, attempts to demonstrate this ‘flavour–nutrient learning’ have achieved mixed results. The present studies were designed to explore whether humans have the capacity to discriminate between high (study 1: 113 kcal/100 g; study 2: 98 kcal/100 g) and low energy-dense (study 1: 66 kcal/100 g; study 2: 57.4 kcal/100 g) versions of a novel test food. Two studies were conducted. In each study, participants attended the laboratory on consecutive days. In each session, they consumed a version of the novel food and abstained from eating for 3 h afterwards. In Study 1, purple and orange versions of the test foods were formulated (the pairing between colour and energy density was counterbalanced across participants). In Study 2, both versions of the test food were pink. Importantly, the high and low energy-dense test foods were matched for their sensory characteristics and their portion sizes (g). Allocation of the test foods was counterbalanced across the first and second session. Three hours after the second session, participants returned to the laboratory and were required to identify the order in which they consumed each version. Chi-squared analysis revealed that the number of correct discriminations was not significantly different from the number of incorrect discriminations in both studies (p=0.763). We attribute this to a general inability to encode and compare appetite across test days.
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