Effects of aging on taste thresholds: A case of Asian people

• Published in: Journal of sensory studies Vol. 33; no. 4
• Main Authors: Wiriyawattana, Porntip, Suwonsichon, Suntaree, Suwonsichon, Thongchai
• Format: Journal Article
• Language: English
• Published: Cincinnati Wiley Subscription Services, Inc 01.08.2018
• Subjects: acesulfame potassium; acetic acids; Aging; Asians; aspartame; Bitter taste; Caffeine; Citric acid; elderly; Geriatrics; inosine; inosine monophosphate; middle-aged adults; Monosodium glutamate; Older people; Potassium; Potassium chloride; recipes; Salty taste; senescence (aging); Sensitivity; Sodium; Sodium chloride; Sour taste; Sucralose; Sucrose; Sugar; Sweet taste; Taste; taste sensitivity; Taste thresholds; Threshold limits; Umami; young adults
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12436

This research investigated the effects of aging on taste thresholds of Asian people. Ninety subjects were recruited to form three age groups: young (20–39 years), middle‐aged (40–59 years), and elderly (60–85 years). Detection and recognition thresholds of sweet (sucrose, aspartame, acesulfame‐K, sucralose), salty (sodium chloride, potassium chloride), sour (citric acid, acetic acids), bitter (caffeine), and umami (monosodium glutamate, inosine 5ʹ‐monophosphate) taste compounds were measured using the 3‐alternative forced choice ascending concentration series method of limits. Significant (p ≤ .05) increases in both threshold values with age were found for all of the salty, sour, bitter, and umami taste compounds, indicating a decline in sensitivity toward these tastes. To detect or recognize the taste compound dissolved in water the elderly needed 2.1–4.5 (salty), 1.7 (sour), 2.3–3.4 (umami), and 2.5–2.7 (bitter) folds higher concentration than young subjects. Threshold values of most sweet compounds were not significantly (p > .05) affected by aging except sucralose. Practical applications Understanding changes in taste sensitivity of the elderly is necessary for product developers and manufacturers in designing foods for aging populations. Information on the extent of the decline in sensitivity toward various taste compounds revealed in this study could be useful for formulating food recipes for the elderly.