Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people?

Thirty-six institutionalized elderly people and 45 young adults rated their degree of liking for different foods (first courses and fruit juice) modified in appearance, taste and flavor, as compared with unmodified version of the same foods. Taste and odor sensitivities were also measured in both age cohorts. The aim was to evaluate whether food with enhanced taste and flavor, and modified appearance was preferred by both young and elderly people, and to verify whether sensory performance influenced food preference. The elderly had a lower taste and odor abilities and more varying sensory performances than the young. Age had a significant effect on liking; the elderly scored higher than the young, especially for taste and flavor fortified food. Subdividing the elderly according to their sensory performance showed that performance did not influence liking for fruit juice, whereas it had a small, though nonsignificant, effect on first courses.