Abstract The sensory properties of foods and beverages play an important role in shaping our eating behaviours and the dietary patterns that influence health and well-being. Sensory evaluation has traditionally focused on quantifying sensations and relating these to food preferences. However, these perceptual signals are also influential in guiding energy intake beyond their role in preferences. Food odours, tastes and textures influence portion selection, oral-processing behaviours and the post-ingestive experience of satiety, and collectively inform the food intake patterns that underpin the diet. In addition to rating perceptual responses to foods, we are interested in exploring how eating behaviour and energy intake changes in response to the sensory properties experienced during the meal. Our studies have explored how a food’s texture can be used to moderate eating rate (g/min) and meal size, and in both children and adults, and we have shown associations between faster eating rates, energy intake and body composition in children. By profiling the eating rates of a wide range of foods we have demonstrated how food texture can be used to slow food intake, and moderate energy consumption within a meal. Sensory cues can also be used to conceal underlying differences in energy density and our research has explored the impact of covert energy density manipulations in sensory and volume matched foods. Through this we have demonstrated that modifications to the energy density of the food have negligible impact on later energy intake when the sensory appeal is maintained. This creates an opportunity to use sensory properties to conceal energy density changes and use food textures to guide eating behaviours to support a satisfying product experience for fewer calories. Understanding how sensory properties influence both perception and ingestion can inform the development of successful behavioural and dietary strategies for better management of chronic conditions such as obesity and type-2 diabetes.

中文翻译：

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从感知到摄取；感官特性在能量选择、饮食行为和食物摄入中的作用

摘要 食品和饮料的感官特性在塑造我们的饮食行为和影响健康和福祉的饮食模式方面发挥着重要作用。感官评估传统上侧重于量化感觉并将其与食物偏好相关联。然而，这些感知信号在指导能量摄入方面也有影响，超出了它们在偏好中的作用。食物的气味、味道和质地会影响份量选择、口腔加工行为和饱腹感，并共同影响支撑饮食的食物摄入模式。除了对食物的感知反应进行评级之外，我们还有兴趣探索饮食行为和能量摄入如何随着进餐过程中的感官特性而变化。我们的研究探索了如何利用食物的质地来调节儿童和成人的进食率 (g/min) 和膳食量，并且我们已经证明了儿童更快的进食率、能量摄入和身体成分之间的关​​联。通过分析各种食物的进食率，我们已经展示了如何使用食物质地来减缓食物摄入，并在一顿饭中调节能量消耗。感官线索也可用于隐藏能量密度的潜在差异，我们的研究探索了隐蔽能量密度操作对感官和体积匹配食物的影响。通过这一点，我们已经证明，当保持感官吸引力时，对食物能量密度的修改对后期能量摄入的影响可以忽略不计。这创造了一个机会，可以使用感官特性来隐藏能量密度变化，并使用食物质地来指导饮食行为，从而以更少的卡路里提供令人满意的产品体验。了解感官特性如何影响感知和摄入可以为成功的行为和饮食策略的发展提供信息，以更好地管理肥胖和 2 型糖尿病等慢性病。