Sensory acceptability of traditional food preparations by elderly people

Perception of traditional food products in six European regions using free word association

“…The absence of differences between age groups in the present study can be explained by the peculiarity of the stimulus word used. Generally, older people are more concerned about traditions and their transmission from one generation to another (Laureati, Pagliarini, Calcinoni, & Bidoglio, 2006). Furthermore, older people might be more familiar with and knowledgeable about traditional foods.…”

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

“…Results reported that the elderly prefer traditional food preparations from their own culture (Laureati, Pagliarini, Calcinoni, & Bidoglio, 2006), higher concentrations of sucrose in apple juices (Kozlowska et al, 2003) and breakfast items (De Jong, de Graaf, & Van Staveren, 1996), higher concentrations of sucrose, citric acid and orange flavour in orange-based beverages (Zandstra & de Graaf, 1998), higher flavour intensities in soup, Quorn R and yoghurt (Griep, Mets, & Massart, 1996), higher level of black pepper in thin soups (Forde & Delahunty, 2002), higher intensities of fat, capsaicin and gluten in solid waffles (Forde & Delahunty, 2002) and addition of capsicum in tomato drinks (Kremer, Bult, Mojet, & Kroeze, 2007). However, clear differences in liking between young participants and seniors were not always reported in previously published studies.…”

Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status

“…Indeed, factors other than those of a sensory type contribute to food choices (Winter Falk, Bisogni, & Sobal, 1996) and food liking in older adults (Sulmont-Rossé, 2010). Cognitive factors also play a key role in food preferences (Laureati et al, 2006). We used a simplified food sample (a standard appetizer) for our study, but we cannot assume that flavour enhancement would be as successful with more complex foods or dishes.…”

“…cognitive factors) may also drive food consumption in older adults (Rolls, 1999;Sulmont-Rossé, 2010). For instance, Laureati, Pagliarini, Calcinoni, and Bidoglio (2006) postulated in their study that the selection of traditional or simply cooked dishes is at least as important as the sensory quality of the food served to older adults in nursing homes. Few studies have focused on food preferences in cognitively impaired older subjects.…”