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Updated: May 17, 2026
04:56
Assessment of Social Transmission of Food Preferences Behaviors
Published on: January 25, 2018
Does olfactory specific satiety take place in a natural setting?
P Fernandez1, M Bensafi2, C Rouby2
1Research Center of the Institut Paul Bocuse, 8 chemin du Trouillat, 69 132 Ecully, France.
Appetite
|October 20, 2012
Summary
Olfactory-specific satiety (OSS) occurs when food aroma pleasantness decreases after eating. This study demonstrates OSS happens naturally during restaurant meals, not just in labs.
Area of Science:
- Sensory Science
- Food Psychology
- Consumer Behavior
Background:
- Olfactory-specific satiety (OSS) typically studied in labs.
- Real-world eating contexts may influence OSS differently.
Purpose of the Study:
- Investigate OSS in a natural restaurant setting.
- Test if early meal aroma impacts later flavor pleasantness.
Main Methods:
- Two experiments using anise and verbena aromas.
- Test group: appetizer & dessert with same aroma.
- Control group: non-aromatized appetizer, then same dessert.
Main Results:
- Aroma pleasantness significantly decreased in test groups.
- No significant changes in aroma intensity or familiarity.
- OSS confirmed in a realistic dining environment.
Conclusions:
- Olfactory-specific satiety extends to natural eating situations.
- Early meal aromas can reduce later flavor pleasantness.
- Findings have implications for food product development and dining experiences.
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