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