April 22/Journal of Technology -- According to a study from the Netherlands, "Sensory satiation is probably one of the most important factors in meal termination. In this paper, the use of aromas to induce satiation via dairy products is illustrated by means of two examples: the use of organic acids, obtained by fermentation; and altering the extent of retro-nasal aroma release."
"In a double-blind, placebo-controlled, randomized cross-over preload-test meal design, it was demonstrated that a dairy beverage fermented with propionic acid bacteria was perceived as more satiating than a non-fermented equivalent dairy beverage. Satiety-inducing effects lasted up to 50 minutes. However, ad libitum energy intake was not reduced in the time frame tested.