ArticleFoods (Basel, Switzerland)2022
Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- YFAS-derived 'sugar addiction symptom scores' are unrelated to BMI or sugar intake.European journal of nutrition · 2026Article
- Postbiotics in the Bakery Products: Applications and Nutritional Values.Probiotics and antimicrobial proteins · 2025Review
- Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students.Foods (Basel, Switzerland) · 2024Article
- Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets-Durban Market, South Africa.International journal of environmental research and public health · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Snacking is a common eating habit in the modern food environment. Individual snack choices vary substantially, with sweet versus savoury snacks linked to differential health outcomes. The role of olfactory and gustatory sensitivities in snack choices and consumption is yet to be tested. A total of 70 Caucasian young males (age: 21−39 years; BMI: 20.5−40.5 kg∙m−2) were tested for their supra-threshold sensitivities to sweet and savoury associated odours and tastants (vanillin, methional; sucrose, NaCl). The participants also attended an ad libitum task in which their intakes of sweet and savoury snacks were recorded and analysed. Univariate and multivariate analyses were used to test for relationships between odour/taste sensitivities and sweet versus savoury snack intake. Results indicated that individual sensitivities to sweet-associated stimuli (e.g., vanillin, sucrose) were negatively linked with intake of the congruent (e.g., sweet) snacks and positively linked with incongruent (e.g., savoury) snacks (p < 0.05). These differences were reflected by energy intake rather than consumption weight (p > 0.05). This study outlines the fundamental roles of olfactory and gustatory sensitivities in snack choices and offers novel insights into inter-individual variability in snack consumption.
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Registered trials
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