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

This source preferred by Katherine Appleton

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

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

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

eISSN: 1758-5368

ISSN: 1079-5014

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.

This source preferred by Katherine Appleton

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

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

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

This data was imported from PubMed:

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

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

Journal: J Gerontol B Psychol Sci Soc Sci

Volume: 71

Issue: 6

Pages: 987-994

eISSN: 1758-5368

DOI: 10.1093/geronb/gbv031

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.

This data was imported from Scopus:

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

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

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

© 2015 The Author. Published by Oxford University Press on behalf of The Gerontological Society of America. 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.

This data was imported from Web of Science (Lite):

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

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

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

This data was imported from Europe PubMed Central:

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

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

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

eISSN: 1758-5368

ISSN: 1079-5014

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.

The data on this page was last updated at 04:56 on May 20, 2019.