WEBFPREF 03/24/2017 9:50:11 Pagexii WEBFFIRS 03/24/2017 11:58:48 Pagei Flavor, Satiety and Food Intake WEBFFIRS 03/24/2017 11:58:48 Pageii TheIFT Press seriesreflectsthemissionoftheInstituteofFoodTechnologists—to advancethescienceoffoodcontributingtohealthierpeopleeverywhere.Developed inpartnershipwithWiley,IFT Press booksserveasleading-edgehandbooksfor industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publica tionsrepresentthelatest,mostsignificantresourcesavailabletofoodscientistsand relatedagricultureprofessionalsworldwide.Foundedin1939,theInstituteofFood Technologists is a nonprofit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thoughtleadership,championingtheuseofsoundscienceacrossthefoodvaluechain through knowledge sharing,education, andadvocacy. IFT PressAdvisory Group Baris Ates NicolasBordenave RaviChermala YiFang Chu DeeptiDabas Chris Doona Chris Findlay Maria Jose Frutos-Fernandez Elsina Hagan JungHoonHan Shane McDonald Gordon Robertson ShahinRoohinejad SamSaguy Fereidoon Shahidi Herbert Stone Yael Vodovotz JaredWillbergh BobSwientek (IFT) Melanie Bartelme (IFT) David McDade (Wiley) WEBFFIRS 03/24/2017 11:58:48 Pageiii Flavor, Satiety and Food Intake Editedby BeverlyTepper Rutgers University, NJ, USA MartinYeomans University of Sussex, UK WEBFFIRS 03/24/2017 11:58:49 Pageiv Thiseditionfirstpublished2017 2017byJohnWiley&SonsLtdandtheInstituteofFoodTechnologists Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,or transmitted,inanyformorbyanymeans,electronic,mechanical,photocopying,recordingor otherwise,exceptaspermittedbylaw.Adviceonhowtoobtainpermissiontoreusematerialfrom thistitleisavailableathttp://www.wiley.com/go/permissions. 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Library of Congress Cataloging-in-Publication Data [9781119044895] Names:Tepper,BeverlyJ.,editor.|Yeomans,Martin,editor. Title:Flavor,satietyandfoodintake/editedbyBeverlyTepper,Rutgers University,NJ,US,MartinYeomans,UniversityofSussex,UK. Description:Chichester,UK;Hoboken,NJ,USA:JohnWiley&Sons,Inc.,2017.|Includes bibliographicalreferencesandindex. Identifiers:LCCN2016057158|ISBN9781119044895(cloth)|ISBN9781119044925 (epub)9781119044932(pdf) Subjects:LCSH:Appetite.|Flavor.|Taste.|Nutrition. Classification:LCCQP136.F542017|DDC612.3–dc23LCrecordavailableathttps://lccn.loc.gov/ 2016057158 Coverdesign:Wiley Coverimages:(Food)AnnabelleBreakey/Gettyimages; (Brain)Henrik5000/Gettyimages; (People)MonkeyBusinessImages/Shutterstock Setin10.5/12.5ptTimesLTStd-RomanbyThomsonDigital,Noida,India 10 9 8 7 6 5 4 3 2 1 WEBFFIRS 03/24/2017 11:58:49 Pagev Titles in theIFT Pressseries • Accelerating New Food Product Design and Development (JacquelineH.Beckley, ElizabethJ.Topp,M.Michele Foley, J.C.Huang, andWitoonPrinyawiwatkul) • Advances in Dairy Ingredients (GeoffreyW.SmithersandMaryAnnAugustin) • Anti-Ageing Nutrients: Evidence-based Prevention of Age-Associated Diseases (Deliminda Neves) • Bioactive Compounds from Marine Foods: Plant and Animal Sources (Blanca Hernández-Ledesma andMiguel Herrero) • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshi noriMine, EuniceLi- Chan,andBoJiang) • Biofilms in the Food Environment, second Edition (AnthonyL.PomettiIIIandAli Demicri) • Bitterness: Perception, Chemistry and Food Processing (Michel Aliani and Michael N.A.Eskin) • Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletunç) • Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu) • Flavor, Satiety and Food Intake (BeverlyTepper, MartinYeomans) • Food Carbohydrate Chemistry (Ronald E. Wrolstad) • FoodCarotenoids:Chemistry,BiologyandTechnology (DeliaB.Rodriguez-Amaya) • Food Industry Design, Technology & Innovation (HelmutTraitler,BirgitColeman andKaren Hofmann) • Food Ingredients for the Global Market (Yao-WenHuangandClaireL.Kruger) • Food Irradiation Research and Technology, second edition (Christoper H. SommersandXuetongFan)Foodborne Pathogens in the Food Processing Envi ronment: Sources, Detection and Control (SadhanaRavishankar,VijayK.Juneja, andDivyaJaroni) • Food Oligosaccharides: Production, Analysis and Bioactivity (F.JavierMoreno andMaria LuzSanz • Food Texture Design and Optimization (Yadunandan DarandJosephLight) • High Pressure Processing of Foods (ChristopherJ.DoonaandFlorenceE.Feeherry) • Hydrocolloids in Food Processing (ThomasR. Laaman) • Improving Import Food Safety (WayneC.Ellefson,LornaZach,andDarrylSullivan) • Innovative Food Processing Technologies: Advances in Multiphysics Simulation (KaiKnoerzer, PabloJuliano,PeterRoupas,andCornelis Versteeg) • Mathematical and Statistical Methods in Food Science and Technology (Daniel GranatoandGastón Ares) • Membrane Processes for Dairy Ingredient Separation(KangHuandJamesDickson) • Microbial Safety of Fresh Produce (XuetongFan,BrendanA.Niemira,Christo pherJ.Doona,Florence E. Feeherry,andRobertB. Gravani) • Microbiology and Technology of Fermented Foods (RobertW.Hutkins) • Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer,Pablo Juliano,PeterRoupasandCornelis Versteeg) WEBFFIRS 03/24/2017 11:58:49 Pagevi • Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Fran çoisMeullenet,Rui Xiong,andChristopher J.Findlay • Nanoscience and Nanotechnology in Food Systems (Hongda Chen) • Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredi ents (Cristina Sabliov, Hongda ChenandRickey Yada) • Natural Food Flavors and Colorants, second edition (Mathew Attokaran) • Nondestructive Testing of Food Quality (Joseph Irudayaraj andChristoph Reh) • Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis) • Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cánovas,V.M.Balasubramaniam,C.PatrickDunne,DanielF.Farkas, andJames T.C.Yuan) • Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W.Anderson) • Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G.Johnson,andCorliss A.O’ Bryan) • Packaging for Nonthermal Processing of Food (Jung H.Han) • Practical Ethics for the Food Professional: Ethics in Research, Education and the Workplace (J.Peter ClarkandChristopher Ritson) • Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; RichardL. Ziprin, AssociateEditor) • Processing and Nutrition of Fats and Oils (ErnestoM.HernandezandAfafKamal -Eldin) • Processing Organic Foods for the Global Market (GwendolynV.Wyard,Anne Plotto,Jessica Walden, andKathrynSchuett) • Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M.Hasler) • Resistant Starch: Sources, Applications and Health Benefits (Yong- Cheng Shi andClodualdoManingat) • Sensory and Consumer Research in Food Product Design and Development (HowardR. Moskowitz, Jacqueline H.Beckley, andAnna V.A.Resurreccion) • Spray Drying Techniques for Food Ingredient Encapsulation (C.Anandharamak rishnan andPadmaIshwarya S.) • Sustainability in the Food Industry (CherylJ.Baldwin) • Thermal Processing of Foods: Control and Automation (K.P. Sandeep) • Trait - Modified Oils in Foods (Frank T.Orthoefer andGary R. List) • Water Activity in Foods: Fundamentals and Applications (GustavoV.Barbosa- Cánovas,AnthonyJ. FontanaJr., Shelly J.Schmidt,andTheodore P. Labuza) • Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and PeterJ.Huth) WEBFTOC 03/24/2017 9:38:32 Pagevii Contents ListofContributors ix Preface xi Acknowledgements xiii 1 Introducing sensory and cognitive influences on satiation and satiety 1 Martin R. Yeomans 2 Satiety and liking intertwined 13 Zata Vickers 3 The chemical senses and nutrition: the role of taste and smell in the regulation of food intake 35 Cees de Graaf and Sanne Boesveldt 4 Sweetness and satiety 57 Pleunie Hogenkamp 5 Reinforcing value of food, satiety, and weight status 89 Jennifer L. Temple 6 Cognitive and sensory enhanced satiety 109 Keri McCrickerd 7 Umami and the control of appetite 139 Martin R. Yeomans and Una Masic 8 Colour, flavour and haptic influences on satiety 173 Betina Piqueras Fiszman WEBFTOC 03/24/2017 9:38:32 Pageviii viii Contents 9 Engineering satiety 197 Aaron Mitchell Lett and Jennifer Norton Index 225
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