Sensory-specific satiety is a sensory hedonic phenomenon that refers to the declining satisfaction generated by the consumption of a certain type of food, and the consequent renewal in appetite resulting from the exposure to a new flavor or food. The phenomenon was first described in 1956 by the French physiologist . The term was coined in 1981 by and . Its concept illustrates the role of physical stimuli in generating appetite and, more specifically, explains the significance of taste in relation to hunger. Besides conditioned satiety and alimentary alliesthesia, it is one of the three major phenomena of satiation.