Natural Appetite Control: Food-Derived Aromas as Appetite Decreasing Agents—A Proof-of-Concept Study

<b>Background and Objective:</b> The global population is struggling with significant health challenges, among which overweight and obesity stand out. Currently, 61% of adults and 7.5% of children and adolescents are affected, underscoring the urgent need for effective solutions. This study evaluated appetite-reducing prototypes related with food products, focusing on their ability to influence appetite through the sense of smell. The objective was to determine the effectiveness of these prototypes and identify the most promising candidates for further research. <b>Methods:</b> A questionnaire-based consumer survey was performed for six appetite-reducing agents. Forty-five participants with elevated body mass index values (BMI ≥ 25) were asked to verify the samples in terms of aroma intensity, pleasure, and potential for appetite reduction. Also, qualitative parameters such as the identification of the samples' food associations was performed within the questionnaire. The questionnaire results were further compared with headspace solid-phase microextraction (HS-SPME Arrow) analysis results to identify volatile organic compounds associated with appetite-reducing properties. <b>Results:</b> The proof-of-concept study revealed that prototypes with unpleasant and irritating aromas demonstrated the highest appetite-reducing potential, scoring approximately 24 out of 35 points. Conversely, prototypes with pleasant, dessert-like aromas showed lower effectiveness, scoring between 14 and 18 points. <b>Conclusions:</b> By linking consumer perceptions to chemical analyses, we identified effective prototypes for further investigation, including studies measuring actual food intake. These findings contribute to developing innovative, non-invasive strategies to address overweight and obesity, offering a new dimension to appetite control through sensory modulation.