A Role for Identification in the Gradual Decline in the Pleasantness of Flavors with Age

Authors: Appleton, K.M. and Smith, E.

Journal: Journals of Gerontology - Series B Psychological Sciences and Social Sciences

Volume: 71

Issue: 6

Pages: 987-994

ISSN: 1079-5014

DOI: 10.1093/geronb/gbv031

Abstract:

Objectives: This study investigated a possible role for identification in the decline in flavor pleasantness with age. Methods: Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors. Results: Using regression, firstly, pleasantness was inversely associated with age (β = -0.22, p <. 01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p <. 01), lower perceptions of sweetness (β = 0.01, p <. 01), lower strength of flavor (β = 0.00, p =. 02), lower familiarity (β = 0.01, p <. 01), and a lower frequency of usual drink consumption (β = 0.04, p <. 01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p <. 01), coloration compared with no color (β = <0.06, p <. 01), and correct compared with incorrect coloration (β = <0.27, p <. 01). Discussion: These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

https://eprints.bournemouth.ac.uk/25010/

Source: Scopus

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age.

Authors: Appleton, K.M. and Smith, E.

Journal: J Gerontol B Psychol Sci Soc Sci

Volume: 71

Issue: 6

Pages: 987-994

eISSN: 1758-5368

DOI: 10.1093/geronb/gbv031

Abstract:

OBJECTIVES: This study investigated a possible role for identification in the decline in flavor pleasantness with age. METHODS: Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors. RESULTS: Using regression, firstly, pleasantness was inversely associated with age (β = -0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <0.27, p < .01). DISCUSSION: These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

https://eprints.bournemouth.ac.uk/25010/

Source: PubMed

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age

Authors: Appleton, K.M. and Smith, E.

Journal: JOURNALS OF GERONTOLOGY SERIES B-PSYCHOLOGICAL SCIENCES AND SOCIAL SCIENCES

Volume: 71

Issue: 6

Pages: 987-994

eISSN: 1758-5368

ISSN: 1079-5014

DOI: 10.1093/geronb/gbv031

https://eprints.bournemouth.ac.uk/25010/

Source: Web of Science (Lite)

A role for identification in the gradual decline in the pleasantness of flavors with age

Authors: Appleton, K.M. and Smith, E.

Journal: The Journals of Gerontology Series B: Psychological Sciences and Social Sciences

https://eprints.bournemouth.ac.uk/25010/

Source: Manual

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age.

Authors: Appleton, K.M. and Smith, E.

Journal: The journals of gerontology. Series B, Psychological sciences and social sciences

eISSN: 1758-5368

ISSN: 1079-5014

Abstract:

This study investigated a possible role for identification in the decline in flavor pleasantness with age.Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors.Using regression, firstly, pleasantness was inversely associated with age (β = -0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <0.27, p < .01).These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

https://eprints.bournemouth.ac.uk/25010/

Source: Manual

Preferred by: Katherine Appleton

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age.

Authors: Appleton, K.M. and Smith, E.

Journal: The journals of gerontology. Series B, Psychological sciences and social sciences

Volume: 71

Issue: 6

Pages: 987-994

eISSN: 1758-5368

ISSN: 1079-5014

DOI: 10.1093/geronb/gbv031

Abstract:

Objectives

This study investigated a possible role for identification in the decline in flavor pleasantness with age.

Methods

Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors.

Results

Using regression, firstly, pleasantness was inversely associated with age (β = -0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <0.27, p < .01).

Discussion

These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

https://eprints.bournemouth.ac.uk/25010/

Source: Europe PubMed Central

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age.

Authors: Appleton, K. and Smith, E.

Journal: Journals of Gerontology Series B: Psychological Sciences and Social Sciences

Volume: 71

Issue: 6

Pages: 987-999

ISSN: 1079-5014

Abstract:

Objectives. This study investigated a possible role for identification in the decline in flavor pleasantness with age.

Methods. Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors.

Results. Using regression, firstly, pleasantness was inversely associated with age (β = −0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <0.27, p < .01).

Discussion: These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels.

https://eprints.bournemouth.ac.uk/25010/

Source: BURO EPrints