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Interactions between texture and trigeminal stimulus in a liquid food system: effects on elderly consumers
C G Forde1, B Cantau, C M Delahunty
1Department of Food Science, Technology and Nutrition, University College Cork, Ireland.
The Journal of Nutrition, Health & Aging
|August 9, 2002
Summary
Sensory perception changes with age affect food choices. Soup texture and trigeminal stimuli preferences differ between young and elderly consumers, suggesting tailored food design can enhance elderly enjoyment.
Area of Science:
- Food Science
- Sensory Science
- Gerontology
Background:
- Ageing significantly impacts taste and smell, influencing food preferences and consumption in the elderly.
- The interplay between remaining senses like texture and trigeminal perception may compensate for sensory losses.
Purpose of the Study:
- To investigate how texture and trigeminal stimuli in soup influence food preferences in young and elderly adults.
- To explore potential compensatory mechanisms for age-related sensory decline in food consumption.
Main Methods:
- A consumer panel of young (20-35) and elderly (>65) adults evaluated eight variations of soup.
- Soups varied in texture and trigeminal stimulus levels, with preferences measured using a hedonic scale.
- Data analysis included scaling correction and principal component analysis.
Main Results:
- Both age groups preferred lower levels of trigeminal stimulation.
- Elderly consumers were less discriminating but attempted to differentiate textures, unlike younger consumers.
- Older adults' soup preference decreased as thickness increased, particularly at higher trigeminal levels.
Conclusions:
- Judicious selection of texture and trigeminal irritation in food products may enhance elderly food enjoyment.
- Understanding sensory preferences across age groups is crucial for developing palatable food for older populations.
- Texture and mouthfeel play a significant role in elderly food preference, potentially compensating for diminished taste and smell.