A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age

Abstract

Objectives:This study investigated a possible role for identification in the decline in flavor pleasantness with age.Methods:Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors.Results:Using regression, firstly, pleasantness was inversely associated with age (β = −0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <0.27, p < .01).Discussion:These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population

“…Although self-reported scores to evaluate smell capacity have been used, and the reported data suggested the good sensitivity of these techniques [43,44], our results indicate that subjects with reduced flavor or gustometry scores are not aware of their own disabilities. It is widely accepted that age determines a decline in flavor perception and pleasantness [45]; however, this is normally compensated through the use of improved visual cues, easily recognizable foods, and/or identity labels [46]. Our test prevented the use of any additional stimulus that could have helped the flavor recognition.…”

Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults

“…These four factors have previously been reported as the most important considerations for food consumption in general, in adults [ 60 ]. Liking and tastiness are also well-recognised drivers of food intake in older adults [ 33 , 47 , 61 ], and while taste and odour perception is known to deteriorate with age [ 39 , 42 , 62 ], studies designed to improve liking or the taste of food items by enhancing taste, e.g., through the use of flavour enhancers such as mono-sodium glutamate (MSG), and by adding already-liked tastes and flavours, e.g., through the use of condiments, show increases in target food item consumption [ 63 , 64 , 65 , 66 , 67 ]. Henry et al .…”

Can fortified foods and snacks increase the energy and protein intake of hospitalised older patients? A systematic review

“…Poor concordance is likely exacerbated by delirium, and, patients with cognitive impairment may not have been represented fully in trials with ONS. This may be mediated by a lack of familiarity with sip feeds . Older people are particular reliant on visual cues when judging flavour and food liking , and therefore distrust foods that do not appear to be food they are used to consuming .…”