Compensation for sensory losses: a novel health drink for the elderly?

S. Kremer (1), J.H.F. Bult (2) and J. Mojet (2)

(1) Wageningen Centre for Food Sciences, The Netherlands;

(2) Wageningen University-Agrotechnology and Food Innovations, The Netherlands

 s.kremerato.wur.nl

To investigate possible compensation for age-related sensory losses by enhancement of flavour and/or trigeminal stimulation 55 elderly (>60 yrs) and 55 young (18-35 yrs) consumers evaluated eight novel functional food drinks. These drinks were tomato and spirulina based with different levels of lemon flavour and capsicum on pleasantness. The drinks were prepared according to a full factorial design with no, low or high lemon flavour and with no, low or high capsicum.

Data were analysed with GLM and Conjoint Analysis to explore age differences, and Cluster Analysis to check for subgroups within the elderly cohort.

While the young expressed significant differences in product pleasantness (mainly dislike of drinks with higher capsicum concentrations), the elderly did not, but a subgroup of elderly consumers responded positively to the flavour enhancement. However, no elderly subgroup could be identified that responded positively to the addition of a trigeminal stimulus.

Thus, although flavour enhancement does not seem to increase food pleasantness of elderly in general, for some elderly it remains a successful compensation strategy.