Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

Research output: Contribution to journalJournal articlepeer-review

Standard

Cayenne pepper in a meal : effect of oral heat on feelings of appetite, sensory specific desires and well-being. / Andersen, B. V.; Byrne, D. V.; Bredie, Wender; Møller, Peter Marinus Richter.

In: Food Quality and Preference, Vol. 60, 2017, p. 1-8.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Andersen, BV, Byrne, DV, Bredie, W & Møller, PMR 2017, 'Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being', Food Quality and Preference, vol. 60, pp. 1-8. https://doi.org/10.1016/j.foodqual.2017.03.007

APA

Andersen, B. V., Byrne, D. V., Bredie, W., & Møller, P. M. R. (2017). Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Quality and Preference, 60, 1-8. https://doi.org/10.1016/j.foodqual.2017.03.007

Vancouver

Andersen BV, Byrne DV, Bredie W, Møller PMR. Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Quality and Preference. 2017;60:1-8. https://doi.org/10.1016/j.foodqual.2017.03.007

Author

Andersen, B. V. ; Byrne, D. V. ; Bredie, Wender ; Møller, Peter Marinus Richter. / Cayenne pepper in a meal : effect of oral heat on feelings of appetite, sensory specific desires and well-being. In: Food Quality and Preference. 2017 ; Vol. 60. pp. 1-8.

Bibtex

@article{0177b295ad23453eaf685c4e5a8be311,
title = "Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being",
abstract = "The present study investigated appetite sensations, hedonics, sensory specific desires, physical- and psychological well-being sensations during and after intake of a meal with- and without increased oral heat induced by addition of cayenne pepper. Subjects (n = 66) completed a randomized cross-over study involving a tomato soup with and without added cayenne pepper (0.593 mg capsaicin). Self-reports were evaluated at 5 min intervals during intake and at 1 h intervals until four hours post intake using VAS-scales and 9-point scales. Sensory specific desires were further studied by liking and wanting of food samples representing the sensory profiles: sweet, sour, salt, bitter, fat and spicy, respectively. The soup with cayenne pepper added was perceived significantly more spicy but equally liked, and resulted in significant higher satiation at the end of the meal and one hour post intake. Further, adding cayenne pepper was associated with significantly higher sensory satisfaction during intake, and the subjects feeling significantly more energetic and overall satisfied one hour post intake. During intake of the soup with added cayenne pepper, desire for salty and spicy foods were significantly decreased and desire for sweet and fatty foods were significantly increased. The effects were partly mirrored in subjects{\textquoteright} liking and wanting for foods with the same sensory characters. These results suggest that orally perceived heat through addition of cayenne pepper can induce changes in sensory specific desires, and that these changes can potentially influence eating behavior.",
keywords = "Appetite, Cayenne pepper, Sensory satisfaction, Sensory specific desires, Trigeminal stimulation, Well-being",
author = "Andersen, {B. V.} and Byrne, {D. V.} and Wender Bredie and M{\o}ller, {Peter Marinus Richter}",
year = "2017",
doi = "10.1016/j.foodqual.2017.03.007",
language = "English",
volume = "60",
pages = "1--8",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Cayenne pepper in a meal

T2 - effect of oral heat on feelings of appetite, sensory specific desires and well-being

AU - Andersen, B. V.

AU - Byrne, D. V.

AU - Bredie, Wender

AU - Møller, Peter Marinus Richter

PY - 2017

Y1 - 2017

N2 - The present study investigated appetite sensations, hedonics, sensory specific desires, physical- and psychological well-being sensations during and after intake of a meal with- and without increased oral heat induced by addition of cayenne pepper. Subjects (n = 66) completed a randomized cross-over study involving a tomato soup with and without added cayenne pepper (0.593 mg capsaicin). Self-reports were evaluated at 5 min intervals during intake and at 1 h intervals until four hours post intake using VAS-scales and 9-point scales. Sensory specific desires were further studied by liking and wanting of food samples representing the sensory profiles: sweet, sour, salt, bitter, fat and spicy, respectively. The soup with cayenne pepper added was perceived significantly more spicy but equally liked, and resulted in significant higher satiation at the end of the meal and one hour post intake. Further, adding cayenne pepper was associated with significantly higher sensory satisfaction during intake, and the subjects feeling significantly more energetic and overall satisfied one hour post intake. During intake of the soup with added cayenne pepper, desire for salty and spicy foods were significantly decreased and desire for sweet and fatty foods were significantly increased. The effects were partly mirrored in subjects’ liking and wanting for foods with the same sensory characters. These results suggest that orally perceived heat through addition of cayenne pepper can induce changes in sensory specific desires, and that these changes can potentially influence eating behavior.

AB - The present study investigated appetite sensations, hedonics, sensory specific desires, physical- and psychological well-being sensations during and after intake of a meal with- and without increased oral heat induced by addition of cayenne pepper. Subjects (n = 66) completed a randomized cross-over study involving a tomato soup with and without added cayenne pepper (0.593 mg capsaicin). Self-reports were evaluated at 5 min intervals during intake and at 1 h intervals until four hours post intake using VAS-scales and 9-point scales. Sensory specific desires were further studied by liking and wanting of food samples representing the sensory profiles: sweet, sour, salt, bitter, fat and spicy, respectively. The soup with cayenne pepper added was perceived significantly more spicy but equally liked, and resulted in significant higher satiation at the end of the meal and one hour post intake. Further, adding cayenne pepper was associated with significantly higher sensory satisfaction during intake, and the subjects feeling significantly more energetic and overall satisfied one hour post intake. During intake of the soup with added cayenne pepper, desire for salty and spicy foods were significantly decreased and desire for sweet and fatty foods were significantly increased. The effects were partly mirrored in subjects’ liking and wanting for foods with the same sensory characters. These results suggest that orally perceived heat through addition of cayenne pepper can induce changes in sensory specific desires, and that these changes can potentially influence eating behavior.

KW - Appetite

KW - Cayenne pepper

KW - Sensory satisfaction

KW - Sensory specific desires

KW - Trigeminal stimulation

KW - Well-being

U2 - 10.1016/j.foodqual.2017.03.007

DO - 10.1016/j.foodqual.2017.03.007

M3 - Journal article

AN - SCOPUS:85015906308

VL - 60

SP - 1

EP - 8

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -

ID: 176652568