Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people?

Journal of Sensory Studies

Volumn 23, Issue 2, 2008, Pages 234-250

  Laureati, M ^a   Pagliarini, E ^a   Calcinoni, O ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b RSA Famagosta   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 41649115651     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2008.00152.x     Document Type: Article

References (34)

1. CAIN, W.S., DE WIJK, R.A., LULEJIAN, C., SCHIET, F. SEE, L.C. 1998. Odor identification: Perceptual and semantic dimensions. Chem. Senses 23, 309 326.
2. DE GRAAF, C., VAN STAVEREN, W.A. BUREMA, J. 1996. Psychophysical and psychohedonic functions of four common food flavors in elderly subjects. Chem. Senses 21, 293 302.
3. DREWNOSKY, A., COLDWELL, S.E. ROLLS, B.J. 2002. Taste and smell. In Encyclopedia of Aging (D.J. Ekerdt, ed Macmillen Reference, New York, NY.
4. EDWARDS, J.S.A., MEISELMAN, H.L., EDWARDS, A. LESHER, L. 2003. The influence of eating location on the acceptability of identically prepared foods. Food Qual. Prefer. 14, 647, 652.
5. FOLSTEIN, M.F., FOLSTEIN, S.E. MCHUGH, P.R. 1975. Mini-mental state: A practical method for grading the cognitive state of patients for the clinician. J. Psychiatr. Res. 12, 189 198.
6. FORDE, C.G. DELAHUNTY, C.M. 2002. Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems. Food Qual. Prefer. 13, 571 581.
7. FORDE, C.G. DELAHUNTY, C.M. 2004. Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers. Food Qual. Prefer. 15, 715 727.
8. GRIEP, M.I., METS, F. MASSART, D.L. 1997. Different effects of flavor amplification of nutrient dense foods on preference and consumption in young and elderly subjects. Food Qual. Prefer. 8, 151 156.
9. HUMMEL, T., SEKINGER, B., PAULI, E. KOBAL, G. 1997 Sniffin' sticks": Olfactory performance assessed by the combined testing of odor identification, odor discrimination and olfactory threshold. Chem. Senses 22, 39 52.
10. ISO 8589. 1988. Sensory Analysis - General Guidance for the Design of Test Rooms, International Organization for Standardization, Geneva, Switzerland.
11. KALVIAINEN, N., ROININEN, K. TUORILA, H. 2003. The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual. Prefer. 14, 177 186.
12. KOSKINEN, S. TUORILA, H. 2005. Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly. Food Qual. Prefer. 16, 383 392.
13. KOSKINEN, S., KALVIAINEN, N. TUORILA, H. 2003. Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. Appetite 41, 87 96.
14. KREMER, S., MOJET, J. KROEZE, J.H.A. 2007. Differences in perception of sweet and savoury waffles between elderly and young subjects. Food Qual. Prefer. 18, 106 116.
15. LAUREATI, M., PAGLIARINI, E., CALCINONI, O. BIDOGLIO, M. 2006. Sensory acceptability of traditional food preparations by elderly people. Food Qual. Prefer. 17, 43 52.
16. MACFIE, H.J.H., BRATCHELL, N., GREENHOFF, K. VALLIS, L.V. 1989. Designer to balance the effect of presentation and first-order carry-over effect in hall tests. J. Sensory Studies 4, 129 148.
17. MATTES, R.D. 2002. The chemical senses and nutrition in aging: Challenging old assumptions. J. Am. Diet. Assoc. 102, 192 196.
18. MATTES, R.D. COWART, B.J. 1994. Dietary assessment of patients with chemosensory disorders. J. Am. Diet. Assoc. 94, 50 56.
19. MEASSO, G., CAVARZERAN, F., ZAPPALÀ, G., LEBOWITZ, B.D., CROOK, T.H., PIROZZOLO F.J., AMADUCCI L.A., MASSARI D., GRIGOLETTO, D. 1993. The mini-mental state examination: Normative study of an Italian random sample. Dev. Neuropsychol. 9, 77 85.
20. MOJET, J., CHRIST-HAZELHOF, E. HEIDEMA, J. 2005. Taste perception with age: Pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities. Food Qual. Prefer. 16, 413 423.
21. MURPHY, C. 1993. Nutrition and chemosensory perception in the elderly. Crit. Rev. Food Sci. Nutr. 33, 3 15.
22. MURPHY, C., SCHUBERT, C.R., CRUICKSHANKS, K.J., KLEIN, B.E., KLEIN, R. NONDAHL, D.M. 2002. Prevalence of olfactory impairment in older adults. J. Am. Med. Assoc. 288, 2307 2312.
23. POPPER, R. KROLL, B.J. 2003. Food preference and consumption among the elderly. Food Technol. 57 (7 32 40.
24. ROLLS, B.J. 1993. Appetite, hunger and satiety in the elderly. Crit. Rev. Food Sci. Nutr. 33, 39 44.
25. SCHIFFMAN, S. 1993. Perception of taste and smell in elderly persons. Crit. Rev. Food. Sci. Nutr. 33, 17 26.
26. SCHIFFMAN, S. 1998. Sensory enhancement of foods for the elderly with monosodium glutamate and flavors. Food Rev. Int. 14, 321 333.
27. SCHIFFMAN, S. 2000. Intensification of sensory properties of foods for the elderly. J. Nutr. 130, 927S 930S.
28. SCHIFFMAN, S. WARWICK, Z.S. 1993. Effect of flavor enhancement of food for the elderly on nutritional status: Food intake, biochemical indices, and anthropometric measures. Physiol. Behav. 53, 395 402.
29. STEVENS, J.C. CAIN, W.S. 1986. Smelling via mouth: Effect of aging. Percept. Psychophys. 40, 142 146.
30. STEVENS, J.C. CAIN, W.S. 1993. Changes in taste and flavor in aging. Crit. Rev. Food Sci. Nutr. 33, 765 784.
31. SZCZESNIAK, A.S. 1990. Texture: Is it still an overlooked food attribute? Food Technol. 44 (9) 86 95.
32. TUORILA, H., NISKANEN, T. MAUNUKSELA, E. 2001. Perception and pleasantness of food with varying odor and flavor among the elderly and young. J. Nutr. Health Aging 5, 266 268.
33. WYSOCKY, C.J. PELCHAT, M.L. 1993. The effects of aging on the human sense of smell and its relationship to food choice. Crit. Rev. Food. Sci. Nutr. 33, 63 82.
34. ZANDSTRA, E.H. DE GRAAF, C. 1998. Sensory perception and pleasantness of orange beverages from childhood to old age. Food Qual. Prefer. 9, 5 12.