Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Mojet, J.; Christ-Hazelhof, E.; Heidema, Johannes

doi:10.1016/j.foodqual.2004.08.001

Cited by 127 publications

(119 citation statements)

References 28 publications

Supporting

Mentioning

103

Contrasting

Unclassified

Order By: Relevance

“…Many studies commented that there were gender differences in thresholds as well as age differences, so as the genders were not balanced in all studies this will have contributed to discrepancies (5)(6)(7)(8)(9) . Of the forty papers investigating detection thresholds, the majority used some form of alternative forced choice (AFC) procedure where tastants were presented in aqueous solution alongside control water samples; either 2-AFC (10,11) where each sample concentration was presented against one water control and the volunteer stated which was the stronger sample, or 3-AFC (5,9,12) where each sample was presented against two controls. In some cases, volunteers were only presented each concentration once (an ascending AFC method) (12)(13)(14)(15)(16)(17)(18)(19) , whereas more rigorous papers used a staircase methodology where 'turning points' are established through presenting the volunteer samples below and above their individual threshold more than once to have more confidence in the individual's threshold (8,10,11,(20)(21)(22)(23)(24)(25)(26)(27) .…”

Section: Effects Of Ageing On Taste Detectionmentioning

confidence: 99%

“…Where authors investigated the same taste modality using differing tastant compounds, it was found that the taste detection responses with age vary (11,13,15,16,18) . In addition, very few papers have evaluated detection thresholds within food or beverage systems (12) although more researchers have considered the perceived intensity of supra-threshold levels of tastants within products (11,(39)(40)(41)(42)(43)(44)(45) .…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

“…In addition, very few papers have evaluated detection thresholds within food or beverage systems (12) although more researchers have considered the perceived intensity of supra-threshold levels of tastants within products (11,(39)(40)(41)(42)(43)(44)(45) . Despite the overall consensus that taste detection deteriorates with age, there is less evidence to suggest when this decline starts, as most studies have compared a cohort of older adults with one of younger adults.…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

See 2 more Smart Citations

Ageing and taste

et al. 2012

View full text Add to dashboard Cite

Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges' g = 0 . 91, P < 0 . 001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.Age: Taste: Threshold: Detection: IntensityOlder adults are at risk of under nutrition due to a multitude of physiological, psychological and socio-economic factors. Physiological factors are diverse, such as malabsorption of nutrients, infection, dysphagia, as well as loss of appetite and sensory decline. Older people frequently complain of blandness of foods or sensory changes that may influence their liking and subsequent consumption of food, further impacting on their risk of malnutrition (1) . Previous researchers have used taste enhancement, aiming to increase liking and consumption of meals by older adults, with conflicting results (2,3) . Therefore, in order to develop foods leading to improved liking and consumption by older adults, analysis of age-related changes in taste perception is essential. This paper systematically reviews the evidence for deterioration of taste perception within healthy ageing and discusses the extent of change.

show abstract

Section: Effects Of Ageing On Taste Detectionmentioning

confidence: 99%

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

See 1 more Smart Citation

Ageing and taste

et al. 2012

View full text Add to dashboard Cite

show abstract

“…The concentrations used in the present study were based on those employed by MOJET et al (2003 and2005) 22,23 and adapted according to the results of pre-tests performed in 20 children. The six solutions used were: 0.49; 0.79; 1.25; 1.99; 3.15 and 4.98 g/L.…”

Section: Methodsmentioning

confidence: 99%

Characterization of umami taste sensitivity in children With and without cancer

Elman

Geraldo

Karcher

et al. 2013

J. Hum. Growth Dev.

View full text Add to dashboard Cite

Introduction: The umami taste comes from glutamate and 5 ribonucleotides including inosinate and guanylate, which appear naturally in many foods. It can be identified by monosodium glutamate, being considered as a subtle taste, but blending well with other tastes, expands and enhances the flavor. Objective: to identify umami taste thresholds in children with ALL or NHL and in healthy school children and to correlate taste sensitivity with nutritional status, age and gender. Methods: The threshold sensitivity test was applied to determine umami taste using 6 solutions containing increasing concentrations of deionized water and monosodium glutamate. Subjects were weighed and measured, and BMI was calculated to determine nutritional status. For statistical analyses were used version 2.6.6 of the R Statistical software and Mann-Whitney and Kruskal-Wallis tests with descriptive levels (p = 0.05). Results: The sample consisted of 102 patients and 42 school children, and that subjects were male (53.9% and 54.8%), eutrophic (63.7% and 69.0%) and aged from 6 to 9 years (58.8% and 52.4%), respectively. Most patients (92.0%) and school children (97.4%) were sensitive to umami taste and had similar umami taste threshold values. No statistically significant difference was found between umami taste thresholds of sensitive patients and school children, BMI, gender. Conclusions: Perception of umami taste was independent of gender, age, nutritional status or presence of disease.

show abstract

“…MOJET et al (2005) Além disso, a pesquisa com outros produtos comumente consumidos pela população e das concentrações de açúcar, sal e gordura utilizadas em produtos industrializados e preparações caseiras, também é indicada, com o intuito de orientar possíveis reduções no teor destes ingredientes, sem comprometer a aceitação dos mesmos.…”

Section: Discussionunclassified

Sensibilidade gustativa de adultos de uma instituição universitária do município de São Paulo

Atzingen¹,

Silva²

View full text Add to dashboard Cite

Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Cited by 127 publications

References 28 publications

Ageing and taste

Ageing and taste

Characterization of umami taste sensitivity in children With and without cancer

Sensibilidade gustativa de adultos de uma instituição universitária do município de São Paulo

Contact Info

Product

Resources

About