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Sensory perception of food and ageing
Umeå University, Faculty of Social Sciences, Department of Psychology.
2017 (English)In: Food for the ageing population / [ed] Monique M. Raats, Lisette C. P. G. M. de Groot, and Dieneke van Asselt, Oxford: Woodhead Publishing Limited, 2017, 2, 57-83 p.Chapter in book (Refereed)
Abstract [en]

Sensory perception of food is complex and involves, apart from nonchemical skin senses, vision, audition and kinesthesis, the chemosensory modalities of olfaction, gustation, and chemesthesis which underlie flavor perception. This chapter describes the functions of the chemical senses and the role they play for food intake. Furthermore, it reviews age-related changes in chemosensory perception and their possible causes, and presents consequences of these changes for food intake and health and well-being among elderly. Finally, it describes the literature regarding flavor enhancement of food for the elderly population, and suggests future trends in research regarding sensory perception of food and aging.

Place, publisher, year, edition, pages
Oxford: Woodhead Publishing Limited, 2017, 2. 57-83 p.
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Keyword [en]
Olfaction, gustation, chemesthesis, flavor, pleasantness, preference, aging
National Category
Applied Psychology
Research subject
Psychology
Identifiers
URN: urn:nbn:se:umu:diva-130345DOI: 10.1016/B978-0-08-100348-0.00003-2ISBN: 978-0-08-100348-0 (print)ISBN: 978-0-08-100349-7 (electronic)OAI: oai:DiVA.org:umu-130345DiVA: diva2:1066295
Available from: 2017-01-17 Created: 2017-01-17 Last updated: 2017-07-05Bibliographically approved

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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
  • de-DE
  • en-GB
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  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
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Output format
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  • asciidoc
  • rtf