Investigating changes in sensory stickiness perception with age

Scott C. Hutchings*, Kylie D. Foster, John M.V. Grigor, Marco P. Morgenstern

*Corresponding author for this work

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A recent study had shown that a group of younger subjects (21-29. years) selected the term sticky at a significantly greater rate than a group of older subjects (55-70. years) using the Temporal Dominance of Sensations (TDS) methodology with a range of nuts. It was hypothesised that differences between age groups in bolus properties was causing greater sensory stickiness intensity to be perceived by the younger subjects. The aim of the current study was to assess the physical properties of the bolus, as well as the dynamic perception of stickiness using Time Intensity (TI), of the same subjects from the previous study. Subjects undertook a mastication trial where they chewed cashews and expectorated the bolus for assessment of its physical properties. Subjects also undertook a TI task with two separate products: cashews and blended cashews (blended to a particle size that simulated a ready to swallow food bolus), without training of high and low intensity anchors of each sensation. Results showed the bolus properties and oral processing behaviour was similar between the two age groups. Results also showed the dynamics and magnitude of TI for stickiness was similar between the two age groups. The study suggests variables other than bolus properties and stickiness intensity are responsible for differences in the TDS selection of stickiness between younger and older age groups.

Original languageEnglish
Pages (from-to)1-9
Number of pages9
JournalFood Quality and Preference
Volume37
Early online date19 Apr 2014
DOIs
Publication statusPublished - Oct 2014
Externally publishedYes

Fingerprint

stickiness
Anacardium
cashew nuts
Age Groups
physical properties
Nuts
Mastication
mastication
Deglutition
Particle Size
nuts
particle size
mouth
Food

Cite this

Hutchings, Scott C. ; Foster, Kylie D. ; Grigor, John M.V. ; Morgenstern, Marco P. / Investigating changes in sensory stickiness perception with age. In: Food Quality and Preference. 2014 ; Vol. 37. pp. 1-9.
@article{16b2d3e3b5bb4daeb0c0a4901a5e037b,
title = "Investigating changes in sensory stickiness perception with age",
abstract = "A recent study had shown that a group of younger subjects (21-29. years) selected the term sticky at a significantly greater rate than a group of older subjects (55-70. years) using the Temporal Dominance of Sensations (TDS) methodology with a range of nuts. It was hypothesised that differences between age groups in bolus properties was causing greater sensory stickiness intensity to be perceived by the younger subjects. The aim of the current study was to assess the physical properties of the bolus, as well as the dynamic perception of stickiness using Time Intensity (TI), of the same subjects from the previous study. Subjects undertook a mastication trial where they chewed cashews and expectorated the bolus for assessment of its physical properties. Subjects also undertook a TI task with two separate products: cashews and blended cashews (blended to a particle size that simulated a ready to swallow food bolus), without training of high and low intensity anchors of each sensation. Results showed the bolus properties and oral processing behaviour was similar between the two age groups. Results also showed the dynamics and magnitude of TI for stickiness was similar between the two age groups. The study suggests variables other than bolus properties and stickiness intensity are responsible for differences in the TDS selection of stickiness between younger and older age groups.",
author = "Hutchings, {Scott C.} and Foster, {Kylie D.} and Grigor, {John M.V.} and Morgenstern, {Marco P.}",
year = "2014",
month = "10",
doi = "10.1016/j.foodqual.2014.04.007",
language = "English",
volume = "37",
pages = "1--9",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Elsevier Limited",

}

Investigating changes in sensory stickiness perception with age. / Hutchings, Scott C.; Foster, Kylie D.; Grigor, John M.V.; Morgenstern, Marco P.

In: Food Quality and Preference, Vol. 37, 10.2014, p. 1-9.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Investigating changes in sensory stickiness perception with age

AU - Hutchings, Scott C.

AU - Foster, Kylie D.

AU - Grigor, John M.V.

AU - Morgenstern, Marco P.

PY - 2014/10

Y1 - 2014/10

N2 - A recent study had shown that a group of younger subjects (21-29. years) selected the term sticky at a significantly greater rate than a group of older subjects (55-70. years) using the Temporal Dominance of Sensations (TDS) methodology with a range of nuts. It was hypothesised that differences between age groups in bolus properties was causing greater sensory stickiness intensity to be perceived by the younger subjects. The aim of the current study was to assess the physical properties of the bolus, as well as the dynamic perception of stickiness using Time Intensity (TI), of the same subjects from the previous study. Subjects undertook a mastication trial where they chewed cashews and expectorated the bolus for assessment of its physical properties. Subjects also undertook a TI task with two separate products: cashews and blended cashews (blended to a particle size that simulated a ready to swallow food bolus), without training of high and low intensity anchors of each sensation. Results showed the bolus properties and oral processing behaviour was similar between the two age groups. Results also showed the dynamics and magnitude of TI for stickiness was similar between the two age groups. The study suggests variables other than bolus properties and stickiness intensity are responsible for differences in the TDS selection of stickiness between younger and older age groups.

AB - A recent study had shown that a group of younger subjects (21-29. years) selected the term sticky at a significantly greater rate than a group of older subjects (55-70. years) using the Temporal Dominance of Sensations (TDS) methodology with a range of nuts. It was hypothesised that differences between age groups in bolus properties was causing greater sensory stickiness intensity to be perceived by the younger subjects. The aim of the current study was to assess the physical properties of the bolus, as well as the dynamic perception of stickiness using Time Intensity (TI), of the same subjects from the previous study. Subjects undertook a mastication trial where they chewed cashews and expectorated the bolus for assessment of its physical properties. Subjects also undertook a TI task with two separate products: cashews and blended cashews (blended to a particle size that simulated a ready to swallow food bolus), without training of high and low intensity anchors of each sensation. Results showed the bolus properties and oral processing behaviour was similar between the two age groups. Results also showed the dynamics and magnitude of TI for stickiness was similar between the two age groups. The study suggests variables other than bolus properties and stickiness intensity are responsible for differences in the TDS selection of stickiness between younger and older age groups.

U2 - 10.1016/j.foodqual.2014.04.007

DO - 10.1016/j.foodqual.2014.04.007

M3 - Article

AN - SCOPUS:84899833881

VL - 37

SP - 1

EP - 9

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -