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
基本信息
- 批准号:14380043
- 负责人:
- 金额:$ 7.74万
- 依托单位:
- 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:
- 关键词:
项目摘要
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作为衡量食物是否可食用的标准。据报道,苦味是蛋白质分解的信号,而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。据说老年人的味觉和嗅觉敏感度比年轻人低。然而,与年轻人相比,老年人的味觉和气味敏感度是否真的下降了,或者下降了多少,目前还不清楚。因此,我们对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。制备了8种不同浓度的咸味NaCl溶液、7种不同浓度的甜味蔗糖溶液和6种不同浓度的柠檬酸溶液作为味觉测试样品。蒸馏水作为对照。在NaCl的检测阈值和识别阈值以及蔗糖的检测阈值上,老年人的>均较年轻人显著降低(p<0.05)。气味测试样品为10种不同浓度的乙酸,11种三甲胺,13种甲基硫醇。蒸馏水作为对照。结果,老年人的气味敏感性下降。此外,70%的老年人没有意识到他们的气味敏感性下降了。老年人的味觉和嗅觉敏感度都有所下降。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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HATAE Keiko其他文献
HATAE Keiko的其他文献
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{{ truncateString('HATAE Keiko', 18)}}的其他基金
Development of the sensory test method for evaluating the elderly people's occlusal condition
评估老年人咬合状况的感官测试方法的研制
- 批准号:
20500688 - 财政年份:2008
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Development of the new food materials to evaluate the oral condition of the elderly
开发评估老年人口腔状况的新型食品原料
- 批准号:
18300249 - 财政年份:2006
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
Radical scavenging activity of marine foods extracts
海洋食品提取物的自由基清除活性
- 批准号:
16300235 - 财政年份:2004
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.
以陶器用烹调容器机械的开发为目的,准备用于试验能够控制加热形式的烤箱。
- 批准号:
13558008 - 财政年份:2001
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -
贝类在烹饪和储存过程中味道特征的变化 - 为什么不生吃蛤?
- 批准号:
12680125 - 财政年份:2000
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.
通过测量营养成分和呈味活性成分来评价蔬菜的品质。
- 批准号:
09480001 - 财政年份:1997
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.
烤鱼品质客观评分方法及各种热源对烤鱼品质的影响
- 批准号:
07458001 - 财政年份:1995
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
Seasonal variations in marine foods
海鲜的季节变化
- 批准号:
05453188 - 财政年份:1993
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for General Scientific Research (B)
Factors Affecting the Textural Differences between Cultured and Wild Fish.
影响养殖鱼和野生鱼质地差异的因素。
- 批准号:
63580054 - 财政年份:1988
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.
鱼类烹饪研究。
- 批准号:
60580054 - 财政年份:1985
- 资助金额:
$ 7.74万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
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