Abstract
Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour activity values (OAV) and gas chromatography olfactometry mass spectrometry (GC-O-MS). Secondly, age related differences in olfactory detection were explored. Eight aroma active compounds were identified within the ONS, including diacetyl (sweet), isoamyl acetate (banana), dimethyl trisulfide (sulfur) and methanethiol (sulfur). When compared with younger adults (n = 24, 18–44 years), older adults (n = 24, 62–80 years) had higher detection thresholds for all aroma compounds and this was significant for isoamyl acetate (sweet, fruity) and methanethiol (sulfur) (p = 0.01 and p = 0.03, respectively). Thus, a decline in olfactory sensitivity was present in the older subjects included in the study, and this reduced detection sensitivity was aroma specific. Thus, older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals.
Highlights
Undernutrition is prevalent in the older adult population
Odour Activity Values (OAV) are important when considering the potential contribution of a volatile compound to the aroma or flavour of a food product
odour activity values (OAV) can be used to estimate aroma potency in terms of the ratio of the concentration of a volatile to its odour detection threshold[38] and help to translate the quantitative data gained from GC–MS into sensorial information[39]
Summary
Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals. ONS are poorly tolerated by p atients[7] and many may not consume their full prescription; Gosney[8] found average adherence to a prescribed course of ONS on an elder care ward was as low as 37% (average quantity consumed as a proportion of the quantity provided). Gosney[8] found that the greatest waste was seen in those patients who disliked the taste of ONS and poor palatability has been proposed as a key factor limiting sufficient intake[9,10,11,12]
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