Development of an olfactory test method for measuring perception of everyday food odors among older adults

Abstract

Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity.(b) Standardization of an intensity reference level for food odors in relation to 1-butanol.(c) Assessment of shelf-life stability. (d) Test-retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test-retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical ApplicationsThis food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults.

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

“…The food odors were prepared in accordance with (de Broge, Wendin, Hyldig, & Bredie, 2021) Bacon and onion were diluted in propylene glycol, while fried meat and mushrooms were dissolved in 60°C hot water since they do not dissolve well in propylene glycol. Four milliliter of the food odor dilution were pipetted into empty Sniffin’ Sticks.…”

Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

“…Participants might have felt more confident at Test 2 and Test 3 compared with Test 1, which improved focus and attention on samples, influencing the response. As an example, this effect was seen in a study by de Lichtenberg, Broge, Wendin, Hyldig, and Bredie (2021) where an overall intensity score of two odors increased significantly from Test 1 to Test 2, without any training in between, although a 14 days wash-out period, that should be sufficient time for retesting, was applied (Nordin, Brämerson, Liden, & Bende, 1998). In this study, the time between each test day was 6 weeks, and as the control period indicates little but no significant increase in learning effect from Test 1 to Test 2, the learning effect is considered marginal.…”

Cultivating loyalty in fast food through marketing cues

“…Olfactory is detection and identification through sense of smell (Mas et al, 2021). The smell may influence the perception toward the food (Broge et al, 2021a). The intention for a particular food is stimulated through smell before looking at the food (Janet et al, 2021).…”