Changes in perception and liking for everyday food odors among older adults

Broge, Eva Honnens de Lichtenberg; Wendin, Karin; Rasmussen, Morten Arendt; Bredie, Wender L.P.

doi:10.1016/j.foodqual.2021.104254

Cited by 9 publications

(6 citation statements)

References 55 publications

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“…It is noticed that the largest drop in intensity perception for older adults was seen for savoury odours. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults [20]. This can explain the results from the fragrant rules as the defined pleasant odours are sweet, fruit, flower, edible.…”

Section: Agementioning

confidence: 75%

A Fragrance Prediction Model for Molecules Using Rough Set‐based Machine Learning

Tiew

Chew

Lee

et al. 2022

Chemie Ingenieur Technik

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In this work, a novel machine learning based methodology was developed to predict fragrance from the molecular structure and the effect of the subjects attributes on odour perception. As fragrance is linked to the molecular structure and interactions, topological indices are used to develop a predictive model. Rough set-based machine learning is used to generate rule-based models that link the topology of fragrant molecules and dilution to their respective odour characteristics. The results show that the generated models are effective in determining the odour characteristic of molecules.

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Section: Agementioning

confidence: 75%

A Fragrance Prediction Model for Molecules Using Rough Set‐based Machine Learning

Tiew

Chew

Lee

et al. 2022

Chemie Ingenieur Technik

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“…Linking to the scope of the present work, different studies have shown how sensory capabilities can change with age, especially the perception of specific flavors and in‐mouth texture (Conroy et al, 2017; Honnens de Lichtenberg Broge, Wendin, Rasmussen, & Bredie, 2021; Kremer, Mojet, & Kroeze, 2005, 2007; Withers et al, 2013). For example, research by Kremer et al (2005), showed that elderly people were less sensitive in perceiving flavor differences between flavored versus nonflavored soups, as well as differences in creaminess induced by the addition of potato starch, compared to young people.…”

Section: Introductionmentioning

confidence: 73%

Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees

Mihnea

Tobin

López-Sánchez

et al. 2022

Journal of Sensory Studies

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Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by "young" and "elderly" healthy individuals.Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n = 19, average age = 68.9 years) and a young panel (n = 16, average age = 25.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p = .005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical ApplicationsThe present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing.

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“…Furthermore finding the right compromise between functionalities and palatability is particularly complicated due to the heterogeneous changes in odor perception in older adults, which also seems to be odor specific (de Broge, Wendin, Rasmussen, & Bredie, 2021). In the present study, the texture-modified chicken breasts were tailored to resemble real food, i.e.…”

Section: Discussionmentioning

confidence: 98%

Adapting dysphagia meals for acceptance among a broader group of older adults

Honnens de Lichtenberg Broge,

Wendin,

Bredie

2024

Journal of Sensory Studies

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Acceptance of texture‐modified meals in healthy older adults with pre‐clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory‐ and taste function. Texture‐modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texture‐modified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture‐modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor‐enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.Practical ApplicationsHealthy older adults find the modified texture of chicken breasts acceptable. The unique technique applied to modify the texture uses fresh ingredients while offering improved flavor and appearance, which increases the acceptability of meals in a social context. These meals represent an acceptable alternative for older adults in a preclinical state of dysphagia who require meals comparable to unmodified chicken breasts.

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Changes in perception and liking for everyday food odors among older adults

Cited by 9 publications

References 55 publications

A Fragrance Prediction Model for Molecules Using Rough Set‐based Machine Learning

A Fragrance Prediction Model for Molecules Using Rough Set‐based Machine Learning

Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees

Adapting dysphagia meals for acceptance among a broader group of older adults

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