Effect of Food Odors on Subjective Degree of Appetite Among Patients Undergoing Convalescent Rehabilitation

The goal of this study was to evaluate the effect of food odors on subjective degree of appetite in patients on a convalescent rehabilitation ward. The degree of subjective appetite for sauce and curry odor samples was significantly stronger than that for the odorless sample. But the evoked intensity of subjective appetite did not differ between the 2 groups, and none of the samples affected the degree of perceived favorability. These results suggested that sauce and curry odors can enhance the appetite and food consumption of patients in convalescent rehabilitation wards.