Aging is associated with increased Weber ratios for caffeine, but not for sucrose

To investigate whether age-associated changes in the human taste system are quality-specific, we compared young and elderly subjects' suprathreshold discrimination abilities for caffeine and sucrose. The method of constant stimuli was used to obtain just noticeable differences and Weber ratios. The elderly generated larger Weber ratios than did the young for both the medium and high concentrations of caffeine, but not for the low concentration. For example, a 74% increase in .005 M caffeine was required to obtain a perceptible difference for the elderly, whereas a 34% increase produced a perceptible difference for the young. The Weber ratios for sucrose did not differ for the two age groups. The results of this study indicate that age-associated changes in the taste system are quality-specific.