Sensory-specific satiety in man. Barbara J. Rolls, Edmund T. Rolls, Edward A. Rowe and Kevin Sweeney. University of Oxford, Department of Experimental Psychology, South Parks Road, Oxford OX1 3UD, G.B. Received 12 November 1980. The study investigated the specificity of satiety in humans. Subjects rated the pleasantness of eight foods, then ate one of them for lunch and re-rated the pleasantness of the foods 2 and 20 minutes after the meal. The pleasantness of the food eaten decreased more than that of the foods not eaten (p<0.001). In a second experiment, subjects rated their liking for eight foods before lunch, ate one of them, and re-rated their liking 2 minutes after finishing. Liking decreased more for the food eaten than for the foods not eaten. These changes were highly correlated with the amounts of those foods eaten in an unexpected second course. The findings suggest that satiety can be partly specific to foods eaten, and this specificity may be an important determinant of food selection. In monkeys, neurons in the lateral hypothalamus showed reduced responses to the food that had produced satiety, but continued to respond to other foods. This suggests that satiety may be partly specific to the food consumed. In humans, the pleasantness of food-related stimuli was decreased by a glucose load, indicating that internal nutritional state modulates hedonic responses to food. This phenomenon is called "alliesthesia." The experiments showed that after eating a food to satiety, the pleasantness of that food decreased more than other foods. This was confirmed in two experiments. In the first, subjects rated the pleasantness of eight foods, ate one, and re-rated the foods 2 and 20 minutes later. In the second, subjects rated their liking for eight foods before lunch, ate one, and re-rated their liking 2 minutes later. The changes in liking were correlated with the amounts of those foods eaten in a second course. The results suggest that satiety in humans is at least partly specific. After eating one food to satiety, the pleasantness of its taste decreased more than that of other foods. This specificity may influence food selection. The findings are consistent with the idea that sensory qualities of food contribute to satiety. The phenomenon is called "sensory-specific satiety."Sensory-specific satiety in man. Barbara J. Rolls, Edmund T. Rolls, Edward A. Rowe and Kevin Sweeney. University of Oxford, Department of Experimental Psychology, South Parks Road, Oxford OX1 3UD, G.B. Received 12 November 1980. The study investigated the specificity of satiety in humans. Subjects rated the pleasantness of eight foods, then ate one of them for lunch and re-rated the pleasantness of the foods 2 and 20 minutes after the meal. The pleasantness of the food eaten decreased more than that of the foods not eaten (p<0.001). In a second experiment, subjects rated their liking for eight foods before lunch, ate one of them, and re-rated their liking 2 minutes after finishing. Liking decreased more for the food eaten than for the foods not eaten. These changes were highly correlated with the amounts of those foods eaten in an unexpected second course. The findings suggest that satiety can be partly specific to foods eaten, and this specificity may be an important determinant of food selection. In monkeys, neurons in the lateral hypothalamus showed reduced responses to the food that had produced satiety, but continued to respond to other foods. This suggests that satiety may be partly specific to the food consumed. In humans, the pleasantness of food-related stimuli was decreased by a glucose load, indicating that internal nutritional state modulates hedonic responses to food. This phenomenon is called "alliesthesia." The experiments showed that after eating a food to satiety, the pleasantness of that food decreased more than other foods. This was confirmed in two experiments. In the first, subjects rated the pleasantness of eight foods, ate one, and re-rated the foods 2 and 20 minutes later. In the second, subjects rated their liking for eight foods before lunch, ate one, and re-rated their liking 2 minutes later. The changes in liking were correlated with the amounts of those foods eaten in a second course. The results suggest that satiety in humans is at least partly specific. After eating one food to satiety, the pleasantness of its taste decreased more than that of other foods. This specificity may influence food selection. The findings are consistent with the idea that sensory qualities of food contribute to satiety. The phenomenon is called "sensory-specific satiety."