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Chemical Senses Advance Access originally published online on May 15, 2007
Chemical Senses 2007 32(6):557-567; doi:10.1093/chemse/bjm026
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© The Author 2007. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Incidental and Intentional Flavor Memory in Young and Older Subjects

Per Møller1, Jos Mojet2 and Egon Peter Köster2

1 Food Science Department, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark 2 Centre for Innovative Consumer Studies, Wageningen University and Research Centre, Bornsesteeg 59, 6708 PD Wageningen, the Netherlands

Correspondence to be sent to: Egon Peter Köster, Wildforsterweg 4a, 3881 NJ Putten, the Netherlands. e-mail: ep.koster{at}wxs.nl


  Abstract

Incidental and intentional learning and memory for 2 novel flavors were compared in young and elderly subjects. Incidental and intentional learning groups rated 2 new soups on acceptability for different occasions and were tested for memory the next day. On the first day, only the intentional group was asked to memorize the stimuli. With incidental learning, elderly and young were equally good, but the young performed better with intentional than with incidental learning, whereas the elderly did not. There were no age-related differences in perceptual discrimination. When comparing perceived flavor with the memory of it, the elderly tend to overrate intensities of remembered flavor attributes, whereas the young tend to underrate them. Memory was not related to flavor pleasantness or neophobia. Like memory for taste and texture, flavor memory seems to be mainly tuned at detecting changes and based on "feelings of not knowing" rather than on precise identification and recognition of previously encountered stimuli.

Key words: absolute memory, age, liking, neophobia, relative memory

Accepted 20 March 2007


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