Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products

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

“…This observation is in contradiction with previously published research works in which, the elderly gave higher liking scores compared to a younger cohort (Cordelle, Lange, & Schlich, 2004;De Jong et al, 1996;Forde & Delahunty, 2002;Koskinen, Nenonen, & Tuorila, 2005;Kozlowska et al, 2003;Pelchat & Schaefer, 2000;Tuorila, Andersson, Martikainen, & Salovaara, 1998). Some researchers attributed this behaviour to the fact that the elderly present a poorer discriminative power compared to younger participants (Koskinen et al, 2005;Kozlowska et al, 2003) that would therefore lead to higher liking scores. These authors also explained this phenomenon as a difficulty from the elderly in understanding the task due to limited education, difficulties in expressing their emotions towards the products using the scale.…”

“…These authors also explained this phenomenon as a difficulty from the elderly in understanding the task due to limited education, difficulties in expressing their emotions towards the products using the scale. Some authors hypothesised that the elderly possibly presented a willingness to please the experimenters who paid attention to them via the experiment (Koskinen et al, 2005;Kozlowska et al, 2003;Tuorila et al, 1998). Tuorila explained a higher liking for oat bran porridge by the fact that the elderly could manipulate its texture easily even with limited age-related mouth movement, as well as a higher familiarity of the elderly for oats, which is a very traditional food in Finland (Tuorila et al, 1998).…”

Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

“…Most of the research studies compared differences in liking between elderly and a younger cohort. However, the magnitude of differences in liking observed were food dependent and some papers even reported no hedonic difference between young and elderly cohorts (Forde & Delahunty, 2002;Koskinen, Nenonen, & Tuorila, 2005). These studies suggest that a difference exists between what young and older consumers like in terms of food products but that this observation does not apply to all foods.…”

Chemosenses, Aging, and Oropharyngeal Dysphagia

“…With increasing chronological age, changes in both the olfactory epithelium and olfactory bulb can lead to significant olfactory loss, although the major reasons for decreased sense of smell are more likely to be similar physiological factors as observed with taste loss. [51][52][53][54] Thus, similar caveats need to be applied to olfactory research as those expressed for interpreting taste threshold data.…”