No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

N.H. Essed, S.M. Kleikers, W.A. van Staveren, F.J. Kok, C. de Graaf

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

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 languageEnglish
Pages (from-to)143-154
JournalInternational Journal of Food Sciences and Nutrition
Volume60
Issue numbers5
DOIs
Publication statusPublished - 2009

Keywords

  • nursing-home residents
  • flavor enhancement
  • nutritional-status
  • monosodium glutamate
  • young subjects
  • food-intake
  • threshold-sensitivity
  • taste perception
  • odor perception
  • dietary-intake

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