Montero Maria Laura, Duizer Lisa M, Ross Carolyn F
School of Food Science, Washington State University, Pullman, WA 99164, USA.
National Center for Food Science and Technology (CITA), University of Costa Rica, San José 11501-2060, Costa Rica.
Foods. 2024 Feb 19;13(4):631. doi: 10.3390/foods13040631.
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants ( = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed ( < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.
本研究采用家庭使用测试，以探究老年人在评估不同盐浓度鸡肉面食餐时的感官感知和诱发情绪。对三种盐含量水平（100%、75%和50%）以及两种处理方式（添加香草和不添加香草）的即食（RTE）餐进行了测试。参与者（n = 54；年龄在60 - 86岁之间）通过享乐评分和恰到好处评分对多种感官属性和整体餐食喜好进行了评估。还测试了25种食物诱发的情绪。感官结果表明，将盐含量降低50%是可行的，且对整体喜好的影响最小，而将盐含量降低25%并未影响餐食的咸味和风味喜好。添加香草对餐食的香气、风味和辣味喜好有积极影响。餐食之间存在差异（p < 0.05）的情绪有活跃、有攻击性、无聊、平静、快乐和狂野，添加香草的餐食引发更多积极情绪。通过问卷调查收集了参与者对健康饮食的兴趣、对食品技术的新恐惧症以及挑食行为等信息，以确定这些因素对参与者盐消费习惯的影响。结合感官接受数据和问卷调查，探究了影响这组老年人对即食餐接受度和兴趣的因素。
