Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 372156
Title Food perception with age and its relationship to pleasantness
Author(s) Kremer, S.; Bult, J.H.F.; Mojet, J.; Kroeze, J.H.A.
Source Chemical Senses 32 (2007)6. - ISSN 0379-864X - p. 591 - 602.
Department(s) AFSG Quality in Chains
Product Design and Quality Management Group
AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) odor intensity ratings - 5 taste qualities - flavor enhancement - nutritional-status - elderly subjects - chemical senses - young subjects - smell - sensitivity - discrimination
Abstract Differences between elderly subjects (n = 46, 61¿86 years) and young subjects (n = 36, 18¿25 years) in food perception and food liking were investigated. Intensity and liking ratings were assessed for custard dessert, in which flavor enrichment, textural change, and irritant addition were incorporated as strategies to compensate for sensory losses with increasing age. The sensory acuity (taste, olfaction, irritation, chewing efficiency) of both young and elderly subjects was measured with the help of different sensitivity tests. The elderly perceived the custards differently from the young, mainly as less intense in flavor (cherry/vanilla) and less intense in creaminess/swallowing effort. Several of the observed interaction effects were different for the elderly and the young. The majority of these differences manifested as lower intensity slopes for the elderly. Losses in sensitivity to taste and to olfactory and trigeminal stimuli as well as a reduced chewing efficiency were observed on average for the elderly compared with the young. Furthermore, subgroups of the elderly were observed in which the compensatory strategies flavor enrichment, textural change, and irritant addition led to an increase in food liking. However, these subgroups did not differ in their sensory acuity. The present study does not support the assumption that age-associated changes in food perception¿caused by losses in sensory acuity¿inevitably reduce the food liking of the elderly.
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