Sensory analysis for satiety studies

Food concepts

Sensory effects, generated through the smell, taste, colour, temperature and texture of food, likely contribute to meal termination.

Technologies

We combine flavour & ingredient knowledge and texture design to understand and create multistage, long-lasting satiating food concepts.

For example, using a unique combination of olfactometer and MS Nose technology, we have demonstrated for the first time that prolongation of aroma release during consumption is able to induce satiation and to accelerate meal termination.