Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition

While sensory food cues have been shown to stimulate the secretion of saliva, Morquecho-Campos et al. (2019) wanted the effects of changing food odors and olfactory (smell-related) stimulation on saliva secretion and composition, respectively. In the first study, 36 individuals were randomly exposed to no-odor, non-food, and odors that are perceived as sweet, savory, and sour taste. While the second study involved 60 participants who were randomly tested with no-odor, non-food, and odors signaling carbohydrates, protein, fat, and low-calorie food. Their whole-mouth saliva was collected and assessed for secretion rate, subjective salivation, visco-elasticity, mucin concentration, α-amylase and lingual lipase activity. Both studies provided evidence that food odors significantly increased saliva secretion rate compared to no-odor and non-food conditions. However, there were no apparent differences in salivary composition. Nevertheless, this data reveals that food odors can greatly influence anticipatory saliva responses and therefore can alter dietary behavior. While sensory food cues have been shown to stimulate the secretion of saliva, Morquecho-Campos et al. (2019) wanted the effects of changing food odors and olfactory (smell-related) stimulation on saliva secretion and composition, respectively. In the first study, 36 individuals were randomly exposed to no-odor, non-food, and odors that are perceived as sweet, savory, and sour taste. While the second study involved 60 participants who were randomly tested with no-odor, non-food, and odors signaling carbohydrates, protein, fat, and low-calorie food. Their whole-mouth saliva was collected and assessed for secretion rate, subjective salivation, visco-elasticity, mucin concentration, α-amylase and lingual lipase activity. Both studies provided evidence that food odors significantly increased saliva secretion rate compared to no-odor and non-food conditions. However, there were no apparent differences in salivary composition. Nevertheless, this data reveals that food odors can greatly influence anticipatory saliva responses and therefore can alter dietary behavior.

Year: 2019

Reference: Morquecho-Campos, P., Bikker, F. J., Nazmi, K., de Graaf, K., Laine, M. L., & Boesveldt, S. (2019). Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition. Appetite, 143, 104399. https://doi.org/10.1016/j.appet.2019.104399