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| Research article summary (published 30 Jul 2003): |
Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.
Full Abstract
A yogurt-like fermented oat bran product, flavored with regular and heightened concentrations of red currant aroma, was tested in two tasting sessions (side-by-side) and, between these, in a six-day home-use (monadic testing daily, 3+3 packages of the snack) by the elderly (n=50, mean age 73.7, range 63-85 years) and the young (n=58, mean age 23.1, range 18-34 years). The subjects rated the odor and flavor intensity and pleasantness and also conducted an odor detection and identification test. In home-use, the subjects reported the quantity consumed, willingness to eat, buy or recommend the snack. The young outperformed the elderly in the olfactory test. The heightened aroma samples were initially rated as less pleasant by both age groups, but among the elderly, the ratings given to the two samples merged during exposure. For the young, the large difference in perceived odor and flavor intensities reflected marked differences in pleasantness, while the elderly were less responsive to intensity differences in their pleasantness ratings. Overall, both age groups ate less of the heightened aroma sample. Despite the impaired olfactory capabilities of the elderly, no clear indication of benefit of the enhanced flavor was found for either pleasantness or intake.
Author information
Author/s: Koskinen, S (S); Kälviäinen, N (N); Tuorila, H (H);
Affiliation: Department of Food Technology, University of Helsinki, PO Box 27, 00014 Helsinki, Finland. sari.ml.koskinen(-atsign-)helsinki.fi
Journal and publication information
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal: Appetite (Appetite), published in England. (Language: eng)
Reference: 2003-Aug; vol 41 (issue 1) : pp 87-96
Dates: Created 2003/07/25; Completed 2003/12/12; Revised 2006/11/15;
PMID: 12880625, status: MEDLINE (last retrieved date: 2/18/2009)
Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.
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Associated Chemicals: Flavoring Agents (0)Related articles
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