Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(7), 537-542
DOI: 10.12691/jfnr-7-7-8
Open AccessArticle

A Supplement Supporting Appetite Based on Olfactory Stimulation

J. Mejzlik1, , N. Kossuthova1, K. Skalova1, L. Skoloudik1, M. Cerny1, V. Chrobok1 and V. Pellantova2

1Department of Otorhinolaryngology and Head and Neck Surgery, University Hospital Hradec Kralove, Charles University, Faculty of Medicine in Hradec Kralove, Czech Republic

2Department of Infectious Diseases, University Hospital Hradec Kralove, Charles University, Faculty of Medicine in Hradec Kralove, Czech Republic

Pub. Date: July 29, 2019

Cite this paper:
J. Mejzlik, N. Kossuthova, K. Skalova, L. Skoloudik, M. Cerny, V. Chrobok and V. Pellantova. A Supplement Supporting Appetite Based on Olfactory Stimulation. Journal of Food and Nutrition Research. 2019; 7(7):537-542. doi: 10.12691/jfnr-7-7-8

Abstract

An olfactory supplements are used to influence the smell of foodstuffs in such a way as to make them olfactorily more attractive. The authors suggest the supplement for olfactory stimulation in patients with parenteral nutrition. The 25 panellists did not know what aromata were contained in the bottles, their concentrations, or the number of different samples presented to the panel. The aromata of the olfactory supplement were selected in such a way as to cover, due to its popularity, all spectrum of panellists: smoked ham, tangerine, Niva cheese and placebo. The parameters were evaluated either visually by an analogue scale from -10 to +10: pleasantness, smell, the sensation produced by the supplement, or the selection of the best corresponding verbal descriptor of the smell. The data were evaluated statistically. Comparison of the set was performed using the Mann-Whitney U test at the level of significance of alpha 0.05. All aromata under evaluation differed statistically significantly from placebo. Of the offered possibilities, however, only Tangerine was evaluated as pleasant: Z(4.5) for the supplement concentration of 1% and/or Z(5.2) for the 0.3% solution. The pleasantness of Niva cheese and smoked ham aromata were evaluated as not statistically different from placebo. No difference was found in olfactory preference in males and females.

Keywords:
olfactory stimulation sensory panel nutrition food olfactory supplement

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