Comparative study on the sensitivity to graininess perception and taste efficiency ratio between the elderly and the young [Japanese]

摘要

Sensory analysis were conducted to learn if there is any difference in the sensitivity to graininess perception and taste efficiency ratio (TER) between the young (20 years old) and the elderly (more than 65 years old). Cellulose suspensions of five different particle sizes, each of three different concentration were evaluated by panels of young and elderly members for the perception of graininess in the mouth. The young panel responded that the graininess of the sample suspension depended on both the particle size and the concentrations, while for the elderly panel, it only depended on the concentration. The elderly panel could not discriminate the difference in particle size (15-75 mum). We then evaluated TER by using devils tongue gel, 1% and 2.5% agar gel, and crackers, each of these samples containing either salt or sugar. The panel members were asked to taste the sample and then a salt or sugar solution, before selecting the saltier or sweeter one from the pair. The salt and sugar solutions were respectively at five and seven different levels of concentration. The results were analyzed by the probit method and indicated that there was no difference in TER sensitivity between the elderly and the young except for the 2.5% agar gel sample containing sugar. The harder and the higher the cohesiveness of the sample, the lower the TER value. While the elderly varied the number of the chews before swallowing according to the texture of the sample, the young did not.