Sweet and sour discrimination abilities of elderly people compared to those of young adults in apple purée

Mingioni, M.; Mehinagic, Emira; Siucińska, Karolina; Konopacka, Dorota; Artigas, Gràcia; Symoneaux, Ronan; Maître, Isabelle

doi:10.1016/j.foodqual.2017.02.007

Cited by 8 publications

(7 citation statements)

References 37 publications

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“…The data corroborate with a study conducted by Neumann et al [23], in which sensitivity to sweet, salty, sour, and bitter tastes was compared between adults and the elderly. Mingioni et al [28] showed that the elderly are able to identify differences between sweet and sour concentrations in products and that this ability is relatively stable with age. Other researchers say that the perception of umami increases, while the sour and bitter tastes decrease as the individual gets older [25], agreement with our search.…”

Section: Discussionmentioning

confidence: 99%

Are there relationships between basic tastes, age, gender and nutritional status in an elderly population

Grinberg¹,

Franco²,

Pinto-e-Silva³

et al. 2020

World J. Adv. Res. Rev.

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Due to a rise in number of elderly in the general population and their difficulties to feed themselves properly, a characterization of their sensibility to basic tastes could help to comprehend palatability and help overall nutritional counseling. The objectives of this study were to characterize the detection thresholds of the basic tastes in an elderly population regarding age, gender and nutritional status. The Threshold Sensibility test has been applied to detection of sweet, salt, sour, bitter and umami basic tastes, using six different concentrations. Were applied the Mini Mental State Examination test, the Mini Nutritional Assessment and Body Mass Index calculation. The sample has been classified accordingly to the variable distribution rate and analyzed with a non-parametrical statistical method. Two hundred and eighty elderlies participated, between 60 and 97 years old, mostly females and overweight. MMSE evaluated according to schooling presenting the majority of the studied population normality and regarding the MNA 18% had any risk of malnutrition. The highest percentage of perception was for monosodium glutamate at least once in the solution offered. Findings pointed toward more preserved taste detection to salt and umami in this population and that there is no statistical power to relate basic tastes sensibility to gender or nutritional status. On an overall analysis, sensibility to sweet, salt and umami tastes get worse as they grow older regardless of gender. Changes in habits according to age should be further explored, may improve food acceptance and quality of meals consumed.

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Section: Discussionmentioning

confidence: 99%

Are there relationships between basic tastes, age, gender and nutritional status in an elderly population

Grinberg¹,

Franco²,

Pinto-e-Silva³

et al. 2020

World J. Adv. Res. Rev.

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“…Interestingly, while most studies of the decline in olfactory sensitivity with aging have assessed orthonasal olfaction, it has been suggested that the findings do not necessarily provide a reliable prediction of retronasal experience, especially when dealing with complex foods [ 9 , 36 , 37 , 38 ]. Research looking specifically at the age-related loss in the sense of taste (gustation) has revealed a decline in sensation for the majority of basic taste qualities [ 39 , 40 , 41 ]. That said, there is also some older evidence to suggest that people’s sensitivity to specific individual taste qualities may also change differentially across the lifespan.…”

Section: Introductionmentioning

confidence: 99%

“…What this means, in practice, is that while some elderly individuals may be functionally anosmic, others may retain a level of olfactory functioning that is not much different from their younger counterparts. Another point to stress here is that, if anything, the decline in chemosensory function in the elderly often appears to be more apparent when assessed with pure tastants/olfactory stimuli than when assessed with real food stimuli (e.g., see [ 40 , 41 ]). Here, it would certainly also be interesting to know more about whether or not orthonasal and retronasal olfactory abilities decline at the same rate in the elderly [ 9 , 44 ].…”

Section: Introductionmentioning

confidence: 99%

Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers

Spence

Youssef²

2021

Foods

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The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to bring back the chemical senses once they are lost (or have started their inevitable decline). The evidence suggests that such chemosensory changes can result in a range of maladaptive food behaviours, including the addition of more salt and sugar to food and drink in order to experience the same taste intensity while, at the same time, reducing their overall consumption because food has lost its savour. Here, though, it is also important to stress the importance of the more social aspects of eating and drinking, given the evidence suggesting that a growing number of older individuals are consuming more of their meals alone than ever before. Various solutions have been put forward in order to try to enhance the food experience amongst the elderly, including everything from optimising the product-intrinsic food inputs provided to the remaining functional senses through to a variety of digital interventions. Ultimately, however, the aim has to be to encourage healthier patterns of food consumption amongst this rapidly-growing section of the population by optimising the sensory, nutritional, social, and emotional aspects of eating and drinking. An experimental dinner with the residents of one such home where nostalgic-flavoured healthy ice-creams were served is described.

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“…Consumer choices are affected by the sensory qualities of products, especially their taste. (1,2) Recent studies have shown that sweetness and sourness are the most important taste factors of apples in terms of consumer preferences. Some studies showed that the prediction of apples' sweetness and sourness is inadequate because sweetness and sourness perceptions are influenced by the comprehensive bias of the human taste perception system towards multiple components.…”

Section: Introductionmentioning

confidence: 99%

Detection of Apple Taste Information Using Model Based on Hyperspectral Imaging and Electronic Tongue Data

Liu¹,

Liu²,

Shin³

et al. 2020

Sensors and Materials

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Taste is one of the most important criteria for evaluating the quality of apples. In this study, a correlation model using hyperspectral images and quantitative taste information was built for the nondestructive detection of apple taste information. Firstly, the images of 90 sets of Aksu apples were collected by a hyperspectral image system and quantitative values of taste information (sourness and sweetness) were measured using an SA-402B electronic tongue. Secondly, to overcome the difficulties in obtaining the most representative wavelengths, a competitive adaptive reweighted sampling (CARS) algorithm was proposed to remove redundant information in the hyperspectral data. Then, 43 characteristic wavelengths corresponding to sourness and 22 characteristic wavelengths corresponding to sweetness were selected. Finally, particle swarm optimization (PSO) was used to dynamically optimize the kernel parameters and penalty factors of support vector regression (SVR). A PSO-SVR prediction model based on characteristic wavelengths was established. Upon comparing the performance of the prescreening and postscreening models, results showed that the CARS-PSO-SVR model achieved better prediction for apple taste information, for which the correlation coefficients (R 2) of sourness and sweetness were 0.81 and 0.887, and the root mean square errors of the prediction set (RMSEP) were 0.03 and 0.018, respectively.

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Sweet and sour discrimination abilities of elderly people compared to those of young adults in apple purée

Cited by 8 publications

References 37 publications

Are there relationships between basic tastes, age, gender and nutritional status in an elderly population

Are there relationships between basic tastes, age, gender and nutritional status in an elderly population

Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers

Detection of Apple Taste Information Using Model Based on Hyperspectral Imaging and Electronic Tongue Data

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