Food Perception with Age and Its Relationship to Pleasantness

Kremer, Stefanie; Bult, Johannes H.F.; Mojet, J.; Kroeze, Jan H.A.

doi:10.1093/chemse/bjm028

Cited by 112 publications

(89 citation statements)

References 49 publications

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“…Many older people report that they become embarrassed eating with others because they are not hungry, or are having trouble swallowing/chewing the food50. Also, older adults that have intact olfactory function may still enjoy eating5152, and therefore continue to socialize over meals5354. In other words, olfactory dysfunction may cause subjects to become socially isolated.…”

Section: Discussionmentioning

confidence: 99%

Olfactory function and the social lives of older adults: a matter of sex

Boesveldt

Yee

McClintock

et al. 2017

Sci Rep

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Social factors play a critical role in a panoply of health processes, including, as recently demonstrated, olfaction. Here, we investigated sex-dependent differences in the relationship between social lives and ability to identify odors in a large sample of nationally representative older US adults (n = 3005, National Social Life and Aging Project (NSHAP)). Social life was measured by the number of friends and close relatives as well as frequency of socializing. We here confirm the association between social lives and olfactory function and extend the notion by showing specifically that olfactory identification ability is modulated by sex in older adults. The connection between olfactory performance and social lives could reflect social modulation of aging as has been reported for health in general. Future studies are necessary to elucidate the precise mechanisms underlying this association and sex difference.

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Section: Discussionmentioning

confidence: 99%

Olfactory function and the social lives of older adults: a matter of sex

Boesveldt

Yee

McClintock

et al. 2017

Sci Rep

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“…Research conducted with elderly people with dentures showed that palatal coverage interferes with oral perception (Kremer et al. 2007). Those individuals with dentures rated food as less creamy.…”

Section: Discussionmentioning

confidence: 99%

Model for understanding consumer textural food choice

Jeltema

Beckley²,

Vahalik³

2015

Food Science & Nutrition

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The current paradigm for developing products that will match the marketing messaging is flawed because the drivers of product choice and satisfaction based on texture are misunderstood. Qualitative research across 10 years has led to the thesis explored in this research that individuals have a preferred way to manipulate food in their mouths (i.e., mouth behavior) and that this behavior is a major driver of food choice, satisfaction, and the desire to repurchase. Texture, which is currently thought to be a major driver of product choice, is a secondary factor, and is important only in that it supports the primary driver—mouth behavior. A model for mouth behavior is proposed and the qualitative research supporting the identification of different mouth behaviors is presented. The development of a trademarked typing tool for characterizing mouth behavior is described along with quantitative substantiation of the tool's ability to group individuals by mouth behavior. The use of these four groups to understand textural preferences and the implications for a variety of areas including product design and weight management are explored.

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“…The extent to which smell and to a lesser extend taste sensitivity decrease with aging (Rawson & Venezia, 2011) is characterized by large inter-individual differences (Koskinen, Kalviainen, & Tuorila, 2003). However neither for normosmic nor for hyposmic older persons, age-related changes in flavor perception have been linked to a general preference for real food products with increased overall taste or flavor (Koskinen et al, 2003;Kremer, Holthuisen, & Boesvedt, 2014;Kremer et al, 2007).…”

Section: Food Perception and Relationship To Liking Among Elderly Conmentioning

confidence: 99%