Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems

The changes to the chemical senses of taste and smell that accompany ageing are widely documented, and there has been some evidence that these changes may influence food preferences of the older consumer. However, little is known about the loss of function of the residual senses of texture and chemical irritant perception and how such losses influence food preferences. A consumer panel comprising a young (20–35 years) and an older (>65 years) age cohort was recruited and sensory tests were conducted to determine perceived intensity, preferences and the possibility of cross modal interaction between the sensory modalities of chemical irritation and texture. Liquid, semi-solid and solid food systems were studied to enable comparisons to be drawn. Older consumers were less capable of discriminating between chemical irritation and texture stimuli, indicating loss of sensory function, but there was indication that higher levels of chemical irritation were preferred among older consumers in some texture types.