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.

我们经常将气味和品味用作量表来判断食物是否可食用。据报道，苦味是蛋白质分解的信号，酸味是淀粉恶化的信号。同样，气味或淡淡的讨厌气味是食物恶化的关键。据说，老年人的味道和气味敏感性低于年轻人。但是，尚不清楚老年人的味道和气味敏感性是否确实降低了，还是与年轻人相比减少了多少。因此，研究了248名老年人和127名年轻人的味道阈值和气味阈值。八浓度的NaCl溶液用于咸味味，7种甜味的蔗糖溶液以及6种柠檬酸溶液作为味道测试样品制备。蒸馏水用作对照。在检测阈值和NaCl的识别阈值中，在蔗糖的检测阈值中，与年轻人相比，老年人的p <0.05>降低。气味测试样本是10种不同浓度的乙酸，三甲胺的11个，三甲基胺，13的甲基coct液。 70％的老年人没有意识到他们的气味敏感性降低了。老年人的口味和气味敏感性都降低了。