The University of Melbourne, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Parkville, VIC 3010, Australia.
The University of Melbourne, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Parkville, VIC 3010, Australia; Present adress: AgResearch, Food Technology & Processing, Palmerston North 4442, New Zealand.
Meat Sci. 2022 Oct;192:108869. doi: 10.1016/j.meatsci.2022.108869. Epub 2022 May 29.
Sensorial perceptions change as people age; hence the aim of this study was to test if there were differences between younger (n = 95; aged 20-56) compared to older (n = 97; aged 60-81) consumers in sensory assessment of beef patties with varying firmness ('soft', 'medium', 'hard') and the influence of adding plum sauce as a lubricant and flavouring. The firmness of patties influenced consumer scores for overall liking, appearance, texture, flavour, and saltiness for both age groups. Both groups preferred the 'soft' patty regardless of sauce addition. When sauce was added, there was an increase in appearance and texture liking for younger consumers, but it did not influence liking for older people. In contrast to older consumers, younger subjects noted a 'sour-acidic' taste in samples. Sensorial perception of flavour does change as people age, and this is important to consider when developing suitable foods for older adults' consumption.
随着年龄的增长，人们的感官知觉会发生变化；因此，本研究旨在测试年轻消费者（n=95；年龄 20-56 岁）和年长消费者（n=97；年龄 60-81 岁）在对不同硬度（“软”、“中”、“硬”）的牛肉饼进行感官评估方面是否存在差异，以及添加李子酱作为润滑剂和调味料的影响。对于这两个年龄组，肉饼的硬度都会影响到消费者对整体喜好、外观、质地、味道和咸度的评分。无论是否添加酱汁，两个年龄组都更喜欢“软”的肉饼。当添加酱汁时，年轻消费者对外观和质地的喜好度会增加，但这并不影响年长消费者的喜好度。与年长消费者相比，年轻的受试者在样本中注意到了“酸-酸性”的味道。随着年龄的增长，人们对味道的感官感知确实会发生变化，这在为老年人开发合适的食物时需要考虑。
