Abstract
Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in chemosensory sensitivity is unclear. We examined the effect of flavor-enhanced tomato soup (1,200 mg/l MSG (0.12% MSG) + 3 g/l celery powder) versus non-enhanced soup on intake and liking in 120 older adults (72 +/- 6 years). Olfactory and gustatory performance was measured. For the whole group, no difference in intake (198 g vs. 203 g) (P = 0.97), liking (6.6 vs. 6.7) (P = 0.99) and strength (7.2 vs. 7.2) (P = 0.76) between the soups was found. Intake (P = 0.52), liking (P = 0.90) and strength (P = 1.00) between the soups were not different within the low olfactory/low gustatory group. Intake and liking of the flavor-enhanced soup was not increased within elderly with low chemosensory sensitivity. Enhancing flavors to increase intake and liking may not be a uniform approach due to the heterogeneity in chemosensory losses among elderly people.
Original language | English |
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Pages (from-to) | 143-154 |
Journal | International Journal of Food Sciences and Nutrition |
Volume | 60 |
Issue number | s5 |
DOIs | |
Publication status | Published - 2009 |
Keywords
- nursing-home residents
- flavor enhancement
- nutritional-status
- monosodium glutamate
- young subjects
- food-intake
- threshold-sensitivity
- taste perception
- odor perception
- dietary-intake