Skills (2)
Publications (87) View all
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Article: Acquired hedonic and sensory characteristics of odours: influence of sweet liker and propylthiouracil taster status.
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ABSTRACT: Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.Quarterly journal of experimental psychology (2006) 02/2009; 62(8):1648-64. · 1.96 Impact Factor -
Article: Individual differences in responses to tastes determine hedonic and perceptual changes to odours following odour/taste conditioning.
Q. J. Exp. Psychol. 01/2009; 62(8):1648-1664. -
Article: Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans
Physiol. Behav. 01/2008; 93:958-966. -
Article: Satellite of the Congress of the Society of the Study of Ingestive Behaviour, Maastricht, the Netherlands. Control of food intake in man.
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ABSTRACT: The Society for the Study of Ingestive Behaviour meets each year to discuss and highlight recent developments in our understanding of all aspects of controls of eating and drinking. The aim of this satellite was to focus on key issues in human food intake control: palatability, central and peripheral signalling, dietary restraint, macronutrients, energy density, heritability and the significance of animal models for research in man, and to bring together researchers approaching these issues from different perspectives. The presentations including live discussions are reflected in the following papers.British Journal Of Nutrition 09/2004; 92 Suppl 1:S1-2. · 3.01 Impact Factor -
Article: Effects of manipulated palatability on appetite depend on restraint and disinhibition scores from the Three-Factor Eating Questionnaire.
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ABSTRACT: The present study evaluated the effects of dietary restraint on short-term appetite in response to manipulated palatability. The effects of palatability on appetite during a lunchtime meal were assessed by contrasting intake of a bland and palatable version of a simple food (within subject). To test how responses to palatability varied with restraint, these meals consumed by women were classified according to restraint (R) and disinhibition (D) scores from the Three-Factor Eating Questionnaire (TFEQ) as high R/high D (HR-HD), high R/low D (HR-LD), low R/high D (LR-HD) and low R/low D (LR-LD). A total of 40 normal-weight women subdivided into four groups based on TFEQ scores. The overall intake, appetite and hedonic ratings before, during and after the meal. All groups ate similar amounts of the bland food, but the LR-HD group ate significantly more of the palatable version than the other groups, whereas HR-LD did not increase intake in response to palatability. Hunger increased on tasting the palatable food in all but the HR-LD group, and this group ended both meals more hungry/less full than the others. Women classified as HR-LD were unresponsive to manipulated palatability, whereas those classified as LR-HD were over-responsive. These findings imply that some individuals are prone to over-respond to palatability and so are at greater risk of developing obesity, whereas others are able to resist the effects of palatability and so successfully self-restrict their food intake. Implications for obesity are discussed.International Journal of Obesity 01/2004; 28(1):144-51. · 4.69 Impact Factor
