scholarly journals Wearing a mint-scented face mask reduces appetite

2021 ◽  
Author(s):  
Yuki Miyazaki ◽  
Jun Kawahara

Previous studies have shown that mint scents reduce chocolate craving. However, two questions remain: whether the effect is an artifact of demand characteristics in which participants were aware that the study aimed to examine the effect of mint scent, and whether mint scent reduces appetite for foods generally other than chocolate. The present study took advantage of the fact that wearing face masks in public is becoming a standard norm because of the COVID-19 pandemic, to manipulate scent presentation to participants. We investigated the potential application of mint-scented masks for appetite control. Participants who were deceived that wearing masks were for consumer testing to eliminate demand characteristics rated their perceived wanting to eat for a variety of food images that had been preliminarily rated for perceived wanting while wearing a mint-scented mask (or an unscented control mask). The results showed that wearing a mint-scented compared to an unscented mask reduced perceived wanting for foods regardless of base wanting. The results demonstrate a novel potential application of mint-scented masks, namely appetite control, and replicates and extends the generalizability of past findings by excluding artifacts of demand characteristics.

Peptides ◽  
2011 ◽  
Vol 32 (11) ◽  
pp. 2290-2294 ◽  
Author(s):  
Michael Patterson ◽  
Stephen R. Bloom ◽  
James V. Gardiner

2009 ◽  
Vol 00 (00) ◽  
pp. 090513010017019-7
Author(s):  
Biagio Solarino ◽  
Giancarlo Di Vella ◽  
Thea Magrone ◽  
Felicita Jirillo ◽  
Angela Tafaro ◽  
...  

1966 ◽  
Vol 15 (01/02) ◽  
pp. 252-272
Author(s):  
K. M Moser ◽  
Mary Belle Frey

Summary1. Caseinolytic and fibrinolytic systems for assay of plasmin in fibrinolytic agents are described which are based upon the determinations of AE/min during the linear portion of the casein-plasmin and fibrin-plasmin reaction curves respectively. A " caseinolytic-rate " unit and “fibrinolytic-rate " unit of ÄE/min × 103 during the linear portion of the respective curves are proposed.2. Data are presented indicating that a reliably linear relationship exists between plasmin concentration and these caseinolytic - and fibrinolytic-rate units.3. Data comparing results obtained with the proposed assay techniques and previously-used casein and fibrinolytic techniques are presented.4. Formulae by which caseinolytic-rate and fibrinolytic-rate units can be roughly converted into Remmert-Cohen type plasmin units are offered.5. The theoretical and practical problems which have influenced development of assays for fibrinolytic components are discussed.6. The advantages of the plasmin “rate unit” techniques vis a vis existing assays are delineated.7. The potential application of the techniques to measurements other than the plasmin content of fibrinolytic agents is discussed.


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