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Chem. Senses 26: 845-860, 2001
© Oxford University Press 2001

Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?

Jos Mojet1, Elly Christ-Hazelhof and Johannes Heidema

Unilever Research Vlaardingen, 3133 AT Vlaardingen 1 Present address: Agrotechnological Research Institute ATO, 6700 AA Wageningen, The Netherlands

Correspondence to be sent to: J. Mojet, Agrotechnological Research Institute ATO, Bornsesteeg 59, 6700 AA Wageningen, The Netherlands. e-mail: j.mojet{at}ato.wag-ur.nl

Detection thresholds for NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP) were assessed in 21 young (19–33 years) and 21 elderly (60–75 years) persons by taking the average of six ascending two-alternative forced choice tests. A significant overall effect was found for age, but not for gender. However, an interaction effect of age and gender was found. The older men were less sensitive than the young men and women for acetic acid, sucrose, citric acid, sodium and potassium chloride and IMP. To detect the compound dissolved in water they needed a 1.32 (aspartame) to 5.70 times (IMP) higher concentration than the younger subjects. A significant decline in thresholds with replication was shown. The age effect found could be attributed predominantly to a generic taste loss.


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