Abstract A food’s sensory appeal can be affected when reformulation is focused on reducing calorie content. Savoury taste enhancers and kokumi compounds have been used to improve the sensory qualities of reduced-calorie foods, but less is known about how such enhancement influences foods’ expected calories and satiating properties. This study examined whether savoury enhancement in a beef broth has an impact on its perceived calories, expected fullness and prospective portion selection. A sensory panel (n = 40, 20F) evaluated the sensory properties of broths that contained six different savoury and kokumi taste enhancers alone and in combination. Descriptive analysis and temporal-check-all-that-apply approach were used to profile the broths, and identified differences in savouriness intensity, mouthfeel and aftertaste across the different savoury- and kokumi-enhanced broths. Participants assessed each beef broth for its estimated calories and expected fullness, and self-selected prospective portion size. Total energy differences between broths were negligible, but participants’ perceptions of calorie content and expected fullness differed across the savoury- and kokumi-enhanced broths. Partial least squares regression was used to identify the sensory drivers of these differences and showed that broths with a higher intensity of ‘beef flavour’, ‘savouriness’, ‘body thickness’, ‘mouth-coating’ and ‘flavour aftertaste’ were positively related to higher calorie ratings, while ‘sourness’ intensity was negatively associated with calorie and fullness expectations. Savoury and kokumi enhancers can promote the flavour, mouthfeel and temporal sensory qualities of low-calorie foods, and could be used to increase their expected satiating properties by playing on learned associations between these sensory cues and fullness.

中文翻译：

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咸味和醇厚增强可增加等热量牛肉汤中的感知卡路里和饱腹感

摘要 当重新配方侧重于减少卡路里含量时，食物的感官吸引力可能会受到影响。咸味增强剂和醇厚化合物已被用于改善低热量食物的感官品质，但人们对这种增强如何影响食物的预期卡路里和饱腹感知之甚少。这项研究检查了牛肉汤中的咸味增强是否对其感知的卡路里、预期的丰满度和预期的份量选择产生影响。感官小组 (n = 40, 20F) 评估了肉汤的感官特性，该肉汤包含单独和组合的六种不同的咸味和醇厚增味剂。描述性分析和时间检查所有应用方法被用于描述肉汤，并确定咸味强度的差异，不同咸味和醇厚味增强肉汤的口感和回味。参与者评估了每种牛肉汤的估计卡路里和预期丰满度，以及自我选择的预期份量。肉汤之间的总能量差异可以忽略不计，但参与者对卡路里含量和预期饱腹感的看法在咸味和浓味增强肉汤中有所不同。偏最小二乘回归用于识别这些差异的感官驱动因素，并表明具有更高强度的“牛肉味”、“咸味”、“身体厚度”、“口腔涂层”和“风味余味”的肉汤呈正相关到更高的卡路里评级，而“酸味”强度与卡路里和饱腹度预期呈负相关。咸味和醇厚味增强剂可以提升风味，