Wang Mei, Septier Chantal, Brignot Hélène, Martin Christophe, Canon Francis, Feron Gilles
Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
Molecules. 2022 Feb 28;27(5):1617. doi: 10.3390/molecules27051617.
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.
涩味是含多酚的食品和饮料的一种重要感官特性。然而，此前尚未有关于老年人涩味感知的文献记载。本研究的目的是评估涩味敏感性与年龄、唾液流量和蛋白质含量之间的关系。54名小组成员参与了本研究，其中包括30名老年人（年龄 = 75 ± 4.2岁）和24名年轻人（年龄 = 29.4 ± 3.8岁）。采用2-强制选择（2-AFC）程序，使用单宁酸溶液评估涩味敏感性。在感官测试前后分别收集5分钟的全唾液。结果显示，老年组的涩味阈值显著高于年轻组。未观察到唾液蛋白含量与阈值之间存在相关性。然而，仅在年轻组中观察到唾液流量与阈值之间呈负相关。这些结果表明，口腔涩味感知随年龄而有所不同。这种差异可能与随年龄变化的唾液特性有关。
