DOES THE ENHANCEMENT OF CHEMOSENSORY STIMULI IMPROVE THE ENJOYMENT OF FOOD IN INSTITUTIONALIZED ELDERLY PEOPLE?

Abstract

ABSTRACT Thirty‐six institutionalized elderly people and 45 young adults rated their degree of liking for different foods (first courses and fruit juice) modified in appearance, taste and flavor, as compared with unmodified version of the same foods. Taste and odor sensitivities were also measured in both age cohorts. The aim was to evaluate whether food with enhanced taste and flavor, and modified appearance was preferred by both young and elderly people, and to verify whether sensory performance influenced food preference. The elderly had a lower taste and odor abilities and more varying sensory performances than the young. Age had a significant effect on liking; the elderly scored higher than the young, especially for taste and flavor fortified food. Subdividing the elderly according to their sensory performance showed that performance did not influence liking for fruit juice, whereas it had a small, though nonsignificant, effect on first courses. PRACTICAL APPLICATIONSThe present article deals with the elderly people's food preference, an important, though poorly understood, topic. Although a steady increase in elderly population has been observed in recent years, institutionalized elderly people still represent a neglected part of the consumers. Because of elderly specific requirements, some interest is being paid to developing food formulations and dietary guidelines for institutionalized elderly people. In this study, the degree of liking for first courses and fruit juice commonly consumed in Italian nursing homes has been examined and compared with the young adults’ preferences. Taste and odor sensitivities were also measured and compared both to investigate whether age‐related differences in sensory performance could be observed and to examine, within the elderly group, the effect of taste and odor sensitivities on food preference. Results obtained may contribute to throw some light on elderly people's sensory perception and preference and help to improve food administration in nursing homes.