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Chem. Senses 25: 331-337, 2000
© Oxford University Press 2000

Decline in Taste and Odor Discrimination Abilities with Age, and Relationship between Gustation and Olfaction

Hirotaka Kaneda1,2, Kozue Maeshima1,3, Naomi Goto1, Tatsu Kobayakawa1, Saho Ayabe-Kanamura1,3 and Sachiko Saito1

1 Saito Group, Human Informatics Department, National Institute of Bioscience and Human-Technology, 1-1, Higashi, Tsukuba-City, Ibaraki 305-8566, 2 Brewing Research Laboratories, SAPPORO Breweries Ltd, 10, Okatohme, Yaizu-City, Shizuoka 425-0013 and 3 Institute of Psychology, University of Tsukuba, Tsukuba-City, Ibaraki 305, Japan

Correspondence to be sent to: Hirotaka Kaneda, Ph.D., Brewing Research Laboratories, SAPPORO Breweries Ltd, 10 Okatohme, Yaizu-City, Shizuoka 425-0013 Japan. e-mail: hirotaka.kaneda{at}sapporobeer.co.jp

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (ß-phenylethyl alcohol and {gamma}-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.


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