Perception of texture and flavor in soups by elderly and young subjects

S. Kremer, J. Mojet, J.H.A. Kroeze

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)


The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (1829 years) and 15 elderly subjects (6084 years). Eight soup samples (2 2 2 factorial design) were prepared with or without potato starch, with or without mushroom flavor and with water or with milk. The elderly were less sensitive to changes in the flavor profile of the soups than the young, and their perception of creaminess was reduced. Solvent by flavor interaction effects were independent of age, whereas texture by flavor interaction effects were age specific. Besides the intensities of flavor and texture attributes, pleasantness was also assessed. No indication was found that the contribution of texture and flavor to food appreciation was different for the young and for the elderly in the current study. This study supports the assumption that age-related differences in product perception exist
Original languageEnglish
Pages (from-to)255-272
JournalJournal of Texture Studies
Issue number3
Publication statusPublished - 2005


  • influence food flavor
  • 5 taste qualities
  • odor identification
  • threshold-sensitivity
  • custard desserts
  • chemical senses
  • age
  • smell
  • salt
  • preferences

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