The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly

Kälviäinen, Niina; Roininen, Katariina; Tuorila, Hely

doi:10.1016/s0950-3293(02)00049-6

Cited by 67 publications

(60 citation statements)

References 38 publications

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“…This finding is in accordance with the notion that the influence of texture on food perception and appreciation is increased for the elderly (Forde & Delahunty, 2002;Kälviäinen et al, 2003;Szczesniak, 1990). However, this tendency was not observed with the sweet waffles of the present study or with the soups in the previous study (Kremer et al, 2005).…”

Section: Discussionsupporting

confidence: 91%

“…Similarly, texture attributes had more influence on pleasantness ratings of elderly than young people (Forde & Delahunty, 2002). For yoghurt, the texture contribution to pleasantness was lower for elderly than young people (Kälviäinen, Roininen, & Tuorila, 2003). However, in white cream soups the relative importance of texture and flavour to appreciation was similar in the young and the elderly (Kremer et al, 2005).…”

Section: Introductionmentioning

confidence: 91%

See 1 more Smart Citation

Differences in perception of sweet and savoury waffles between elderly and young subjects

Kremer¹,

Mojet²,

Kroeze

2007

Food Quality and Preference

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 91%

Differences in perception of sweet and savoury waffles between elderly and young subjects

Kremer¹,

Mojet²,

Kroeze

2007

Food Quality and Preference

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“…The rest of the samples were not perceived as acceptable. This finding contradicts the work of Kälviäinen, Roininen, & Tuorila (2003), where it was found, that provided the ease of eating criterion is fulfilled, the elderly were more diverse in their texture likes than the young. Food neophobia is defined as the reluctance to try new or novel foods is often associated with the elderly (Otis, 1984).…”

Section: Accepted Manuscriptcontrasting

confidence: 92%

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

et al. 2018

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Original citationConroy, P. M., O'Sullivan, M. G., Hamill, R. M. and Kerry, J. P. (2018) 'Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance ', Meat Science, 143, pp. 190-198. doi: 10.1016/j.meatsci.2018.037 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Type of publication A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPT A C C E P T E D M A N U S C R I P T AbstractThe properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n=228): 18-40 yrs., 41-64 yrs. and 65-85 yrs. The 18-40 yr.olds preferred sausages containing 20% fat, 41-64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18-40 yr. olds preferred high salt samples, 41-64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort.There is a need to understand how meat products might be reformulated different age palates.

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“…Fermented dairy production industry; flavour perception, which is a crucial characteristic of food industry as the sensory characteristic, is strongly based on the volatile components (Kalviainen et al, 2003). Yoghurt bacteria give the desired flavour, mouthfeel and texture which is promoted by a series of biochemical pathway in which the starter culture provide the enzymes necessary.…”

Section: Aroma Productionmentioning

confidence: 99%

Yoghurt: A Predigested Food for Lactose-Intolerant People

Sansanwal¹,

Ahlawat²,

Dhanker³

2017

Int.J.Curr.Microbiol.App.Sci

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The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly

Cited by 67 publications

References 38 publications

Differences in perception of sweet and savoury waffles between elderly and young subjects

Differences in perception of sweet and savoury waffles between elderly and young subjects

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

Yoghurt: A Predigested Food for Lactose-Intolerant People

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