A Comparison of Chewing, Appetite, and Glycemic Response in Lavender and Red Hot Pepper Oil-Scented Environments

Authors : Ayşe Çakar, Ayşenur Karabıyık, Gökşen Ermurat, Saadet Tağluk, Hatice Çolak, Kübra Şahin, Ekin Çevik, Hatice Nurseda Hatunoğlu, Müge Arslan

Pages : 1271-1278

Doi:10.37989/gumussagbil.1770554

View : 400 | Download : 510

Publication Date : 2025-12-24

Article Type : Research Paper

Abstract :This study aims to clarify how contrasting aroma profiles may differentially influence sensory-driven eating behaviors. This randomized cross-over study was conducted at a foundation university with 40 healthy adults (18–45 years). After ethics approval and informed consent, participants attended three sessions on separate days: (1) control (no odor), (2) lavender essential oil diffusion, and (3) red hot pepper essential oil diffusion. In each session, participants consumed foods of their choice from an open buffet breakfast. Blood glucose (pre- and post-meal), appetite ratings (VAS), and chewing behaviors (time and counts) were assessed. The sample consisted predominantly of young adults (mean age 23.9±5.2 years; 87.5% women; mean BMI 24.1±4.7 kg/m²). No significant differences were found across odor conditions (Control, Lavender, Red Hot Pepper) in chewing counts, blood glucose responses, or appetite ratings (all p>0.05). BMI was not significantly correlated with chewing counts. Exposure to lavender and red hot pepper odors did not significantly affect chewing, appetite, or glycemic response. The absence of association between BMI and chewing suggests that eating behaviors are influenced by multifactorial mechanisms beyond body weight.
Keywords : Yeme davranışı, İştah, Koku, Tokluk

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