Effects of Retronasal Smelling, Variety and Choice on Appetite and Satiety

Four principal areas were investigated. Nasal Patency: Measure nasal tissue swelling and airflow in BR and compare this to PreBR baseline and PostBR recovery; Ask subjects to self‐assess nasal congestion at each test to compare with Astronaut self‐assessment. Odorant Identification: Measure subject's ability to recognize odorants obtained from food samples taken from FARU (Flight Analog Research Unit) menu and compare this with recognition of food odors not available on FARU; Compare subject assessed ratings of odorant intensity and food liking with nasal airflow measurements to determine effect of fluid shift on smell ability. Meal Acceptability: Determine the onset and progression of reported 'menu fatigue' during BR; Determine whether decreased nasal airflow or smell ability are factors in 'menu fatigue'. Daily Mood and Health: Record mood changes during study and compare with meal acceptability and smell ability. A change in smell ability is measured by tracking subject perception of 35 odorants from admission to the FARU through to dismissal.