TY - JOUR

T1 - Development of an olfactory test method for measuring perception of everyday food odors among older adults

AU - Broge, Eva Honnens de Lichtenberg

AU - Wendin, Karin

AU - Hyldig, Grethe

AU - Bredie, Wender L. P.

N1 - Funding Information: The study is part of the ELDORADO project “Preventing malnourishment and promoting well‐being in the older adults at home through personalized cost‐effective food and meal supply” supported by grant (4105‐00009B) from the Innovation Fund Denmark. Publisher Copyright: © 2021 Wiley Periodicals LLC.

PY - 2021

Y1 - 2021

N2 - Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical Applications: This food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults.

AB - Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical Applications: This food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults.

U2 - 10.1111/joss.12706

DO - 10.1111/joss.12706

M3 - Journal article

AN - SCOPUS:85112108421

VL - 36

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

IS - 6

M1 - e12706

ER -