Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

Essed, N.H.; Oerlemans, P.; Hoek, Marjanne D. van der; Staveren, W.A. van; Kok, F.J.; Graaf, C. de

doi:10.1007/s12603-009-0212-9

Cited by 33 publications

(15 citation statements)

References 42 publications

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“…The additives may not produce the same results on inherently sweeter vegetables or those where overcooking produces strong unpleasant odors and flavors. The study also did not assess potential effects of monosodium glutamate, which also has been shown to suppress bitterness in aqueous solution (Keast et al 2004a), with less certain effects in complex foods such as vegetables (Essed et al 2009). Finally, a non-nutritive sweetener, aspartame, was used in small volume to avoid further sensory changes.…”

Section: Discussionmentioning

confidence: 99%

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

2012

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Consumption of dark green vegetables falls short of recommendations, in part, because of unpleasant bitterness. A laboratory-based study of 37 adults was used to determine bitter and hedonic responses to vegetables (asparagus, Brussels sprouts, kale) with bitter masking agents (1.33 M sodium acetate, 10 and 32 mM sodium chloride, and 3.2 mM aspartame) and then characterized by taste phenotype and vegetable liking. In repeated-measures ANOVA, aspartame was most effective at suppressing bitterness and improving hedonic responses for all sampled vegetables. Among the sodium salts, 32 mM sodium chloride decreased bitterness for kale and sodium acetate reduced bitterness across all vegetables with a tendency to increase liking for Brussels sprouts, as release from mixture suppression increased perceived sweetness. Participants were nearly equally divided into three 6-n-propylthiouracil (PROP) phenotype groups. Those tasting the least PROP bitterness (non-tasters) reported least vegetable bitterness, and the additives produced little change in vegetable liking. Aspartame persisted as the most effective bitter blocker for the PROP tasters (medium, supertasters), improving vegetable liking for the medium tasters but too much sweetness for supertasters. The sodium salts showed some bitter blocking for PROP tasters, particularly sodium acetate, without significant gains in vegetable liking. Via a survey, adults characterized as low vegetable likers reported greater increase in vegetable liking with the maskers than did vegetable likers. These results suggest that bitter masking agents (mainly sweeteners) can suppress bitterness to increase acceptance if they are matched to perceived vegetable bitterness or to self-reported vegetable disliking.

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Section: Discussionmentioning

confidence: 99%

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

2012

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“…For example, older adults have been found to prefer cereal products with higher levels of sweetness (De Jong et al 1996), and others have identified a significant increase in both food liking and intake with flavor enhancement (Pouyet et al 2015). However, the majority of studies have observed no improvement in food liking with flavor enrichment and enhancement strategies (Koskinen et al 2003(Koskinen et al , 2005Forde and Delahunty 2004;Mojet et al 2005;Kremer et al 2005Kremer et al , 2007Laureati et al 2008;Essed et al 2009), and in some cases a decrease in liking and intake have been observed (Koskinen et al 2003;Kremer et al 2007). In addition, a recent review found that younger and older individuals barely differ in their initial liking of a food (Doets and Kremer 2016), further questioning the influence of age on food liking.…”

Section: Food Likingmentioning

confidence: 99%

Food Sensory Properties and the Older Adult

Duizer

2016

Journal of Texture Studies

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Older adults represent a large and growing portion of the global population. Given the high risk of malnutrition in this population, it is important to understand factors influencing food intake; sensory perception is one of these factors. Aging is associated with a number of physiological changes that alter the way food sensory properties are perceived. Because of these changes, it is often assumed that older adults experience a decrease in food liking. Although there is little evidence to support this assumption, many studies have evaluated flavor enhancement strategies aiming to increase food liking in older adults. As older adults exhibit a high degree of heterogeneity in their liking response, more tailored approaches may be required to increase food liking in older adult populations. Current attempts to classify subgroups of older adults have had little success. Furthermore, consideration should be given to food texture in future studies, as it plays a dominant and increasingly vital role in food perception by older adults. PRACTICAL APPLICATIONSSensory perception plays an important role in food choice and intake, thus it is important to understand how foods are perceived by older adults. This is essential to the health and well-being of older adults, as the reduction in food intake often observed with ageing is a key contributor to malnutrition in this population. The success of studies aiming to improve food liking in older adults have had very limited success to date, with some strategies actually leadings to a reduction in food consumption. To improve the success of future strategies, food perception by older adults, and the increasingly vital role of food texture must be understood.

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“…Taste enhancers have been found to have a small effect on reversing the anorexia of aging [17]. Enhancement of the dining room and food presentation has been shown to improve food intake in nursing homes, attesting to the…”

Section: The Sensory Systemmentioning

confidence: 99%

Pathophysiology of the anorexia of aging

Morley

2013

Current Opinion in Clinical Nutrition and Metabolic Care

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Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

Abstract: MSG (0.5% and 2%) does not guarantee a higher intake among elderly. The chemosensory heterogeneity of the elderly population requires more individual flavor enhancement to improve the dietary intake and sensory experience.

Cited by 33 publications

References 42 publications

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

Food Sensory Properties and the Older Adult

Pathophysiology of the anorexia of aging

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