Abstract: Flavor is the sensory impression synthesized by the taste perceived in the mouth, the smell perceived in the nose and trigeminal sense, mainly including the aroma and taste of food. Most of flavor substances are nonnutritive substances that do not take part in the metabolism of the human body. Flavor is one of the major factors affecting food quality, and plays an important role in consumers’ choice of foods. The article summarizes the recent progress made in studying the effect of aroma on satiety and taste. Moreover, problems existing in the application of aroma technology are discussed and the prospects for the application of recent studies in the development of foods including new health foods are presented.

Key words: aroma, flavor, sensory-specific satiety (SSS), satiety, aroma-taste interaction