Comparison of the taste and the odor thresholds between the elderly and the young

老年人和年轻人的味觉和气味阈值比较

• 批准号: 14380043
• 负责人: HATAE Keiko
• 金额: $ 7.74万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14380043/
• 关键词: 高齢者; 味の閾値; 塩味; 甘味; 酸味; 官能検査; においの閾値; 酢酸; トリメチルアミン; メチルメルカプタン

We often use odor and taste as a gauge to judge whether foods are edible or not edible. Reportedly the bitter taste is a signal of decomposition of protein, and sour taste is a signal of deterioration of starch. Also, odor or faint nasty smell is a key of deteriorated food. It is said that the elderly have lower taste and odor sensitivity than the young. However, whether the taste and odor sensitivity of the elderly is really decreased or how much decreased compared to the young is unclear. Thus, the taste thresholds and odor thresholds of 248 elderly and 127 young people were studied.Eight different concentrations of NaCl solutions for salty taste, 7 of sucrose solutions for sweet taste, and 6 of citric acid solutions were prepared as taste test samples. Distilled water was used as a control. Both in the detection threshold and the recognition threshold of NaCl, and in the detection threshold of sucrose, were significantly (p<0.05> decreased in the elderly compared to the young. Odor test sample were 10 different concentrations of acetic acids, 11 of trimethylamine, and 13 of methylmercaptan. Distilled water was used as a control. As a result, the odor sensitivity of the elderly decreased. Moreover, 70% of the elderly did not realize that their odor sensitivity decreased.Both taste and odor sensitivity decreased in the elderly.

我们经常用气味和味道来判断食物是否可以食用。苦味是蛋白质分解的信号，酸味是淀粉变质的信号。此外，气味或微弱的难闻气味是食品变质的关键。据说老年人对味道和气味的敏感度比年轻人低。然而，老年人的味觉和嗅觉敏感度是否真的下降了，或者与年轻人相比下降了多少，目前还不清楚。因此，对248名老年人和127名年轻人的味觉阈值和嗅觉阈值进行了研究，并制备了8种不同浓度的NaCl溶液（用于咸味）、7种蔗糖溶液（用于甜味）和6种柠檬酸溶液作为味觉测试样品。蒸馏水用作对照。老年人对NaCl的检测阈值和识别阈值以及对蔗糖的检测阈值均显著低于年轻人（p <0.05>&lt;0.05）。气味测试样品为10种不同浓度的乙酸、11种三甲胺和13种甲硫醇。蒸馏水用作对照。结果，老年人的气味敏感性下降。另外，70%的老年人没有意识到自己的嗅觉灵敏度下降，老年人的味觉和嗅觉灵敏度都下降了。