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Related Experiment Videos

Changes in taste and flavor in aging

J C Stevens1, W S Cain

  • 1John B. Pierce Laboratory, New Haven, CT.

Critical Reviews in Food Science and Nutrition
|January 1, 1993
PubMed
Summary

Aging significantly impairs taste perception, especially in complex food mixtures. Elderly individuals show higher taste detection thresholds, suggesting they may miss crucial dietary salt levels.

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Area of Science:

  • Gerontology
  • Sensory Science
  • Taste Perception

Background:

  • Aging's impact on taste is typically studied using single chemicals.
  • Previous research suggested aging minimally affects suprathreshold taste perception, except for bitterness.
  • This contrasts with findings in complex food environments.

Purpose of the Study:

  • To investigate how aging affects taste perception in mixtures.
  • To evaluate the role of mutual quality suppression in age-related taste decline.

Main Methods:

  • Detection thresholds for NaCl, sucrose, and citric acid were measured in various concentrations of suppressors (citric acid, sucrose).
  • Taste mixtures included NaCl in citric acid, sucrose in citric acid, and citric acid in sucrose.
  • Thresholds were compared between young and elderly subjects.

Main Results:

  • Elderly subjects consistently had 2-3 times higher taste detection thresholds than young subjects, regardless of mixture complexity.
  • Mixture suppression elevated thresholds for all participants but did not alter the age-related differences.
  • Both age groups confused salty and sour tastes more than sweet and sour.

Conclusions:

  • Aging significantly impairs the ability to detect tastes in complex mixtures, contrary to single-stimulus findings.
  • Elderly individuals may struggle to perceive essential taste components like salt in foods.
  • Taste perception in mixtures, not just single compounds, is crucial for understanding age-related sensory changes.

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