Isabelle Maître

Evidence for Different Patterns of Chemosensory Alterations in the Elderly Population: Impact of Age Versus Dependency

The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed. The results revealed that 43% of the sample presented well-preserved chemosensory abilities, whereas 21% of the participants presented a moderate impairment. Of the sample, 33% presented well-preserved olfactory abilities but strong impairment in gustatory abilities and 3% were nearly anosmic but remained able to perceive the salty taste, demonstrating that gustation and olfaction were not systematically damaged simultaneously. The results showed a link between the level of dependence (free living vs. living at home with help vs. nursing home) and chemosensory abilities, independently of the age effect. These results strengthen the hypothesis that the impairment of chemosensory abilities is not only an effect of age per se; rather, it is related to events that are associated with aging. Factors that lead to increased dependence (such as poor health) also lead to an impairment in chemosensory performance.

Improving Food Sensory Quality With and For Elderly Consumers

Abstract Within the context of an aging population, developing products that meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In this chapter, we will describe a methodology following the reverse engineering principle that we have used to improve the sensory quality of food according to the sensory expectations and preferences of elderly people. On the basis of this case study and the literature, we will provide some practical recommendations for anyone wishing to carry out consumer tests with the elderly as well as guidance related to the development of food products while taking into account the specificities of the elderly population.