No evidence for goal priming or sensory specific satiety effects following exposure to ambient food odours

Abstract

Sensory-specific satiety describes a decline in hedonic value of the taste of a food as it is consumed, relative to a non-consumed food – the pudding tummy phenomenon. Incentive motivation towards consumed foods has also been shown to decline. Interestingly, several studies report that brief exposure to food odours can also produce a sensory-specific satiety effect, in the absence of consumption, selectively reducing hedonic ratings and subsequent high calorie food choices. Yet, other studies report goal-priming effects of ambient odours, in which brief implicit exposure increases the hedonic value of odour congruent food options. The present study aimed to determine whether exposure to ambient food odours would enhance or reduce incentive motivation for associated foods. Participants completed either an ambient odour (N = 38) or food consumption (N = 40) task. In both, participants were randomly assigned to an indulgent (chocolate) or non-indulgent (orange) food group and completed two blocks of a cross-modality matching grip-force task. One block was completed immediately before, the other immediately after, odour exposure/food consumption. A grip-force transducer measured effort exerted “to win” briefly presented (33 or 200ms) visual images of these foods, relative to control stimuli. In both studies, participants exerted greater effort to win the food items than control images. While neither satiety nor priming effects were found following ambient odour exposure, a classic sensory-specific satiety effect was found in the food consumption study. That is, force exerted for chocolate images declined significantly following chocolate consumption, in the absence of any decline in motivation for orange stimuli. While differences in odour exposure findings could be explained by factors such as concentration, timing, and nature of exposure, questions remain about the robustness of previously reported odour induced satiety and priming effects.