A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age

作者：Appleton Katherine M^*; Smith Eleanor

来源：Journals of Gerontology Series B: Psychological Sciences and Social Sciences , 2016, 71(6): 987-994.

DOI：10.1093/geronb/gbv031

• Aging
• Cognitive
• Flavor
• Hedonic
• Identity
• Taste

This study investigated a possible role for identification in the decline in flavor pleasantness with age.
Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors.
Using regression, firstly, pleasantness was inversely associated with age (beta = -0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (beta = 0.30, p < .01), lower perceptions of sweetness (beta = 0.01, p < .01), lower strength of flavor (beta = 0.00, p = .02), lower familiarity (beta = 0.01, p < .01), and a lower frequency of usual drink consumption (beta = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (beta =< 0.01, p < .01), coloration compared with no color (beta = < 0.06, p < .01), and correct compared with incorrect coloration (beta = < 0.27, p < .01).
These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

• 出版日期2016-11