Sensory Factors

1.0 ♦
Influencing Healthy
Food Choices
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Principal Component 2 (9%)

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12 ■▼

Patrick A. Morrissey, Conor

6 ♦ 16
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9

M. Delahunty & Caroline A.

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82
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-1.0 ♦ ♦★ ●▼ 1.0
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Martin
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4 -1.0
Principal Component 1 (12%)
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Department of Food and
Nutritional Sciences, University
College, Cork, Ireland

http://healthsense.ucc.ie
University College Cork
 The concepts of food
Survival

Hunger satisfaction

Absence of adverse effects on health

Health and maintenance

Promote better health

thus helping to reduce risk of disease

Medicine and food have a common origin

http://healthsense.ucc.ie
University College Cork
The food needs of consumers
• Nutritional well-being is essential at every
stage of life
• Nutritional requirements change across the
lifespan
• Food preferences and food intake also change.
• Malnutrition, manifest in under-eating, over-
eating, or insufficient nutrient intake is
widespread among almost all age groups, or
life stages.
• In addition, increasing need for new
functionally enhanced foods to complement
existing diet

http://healthsense.ucc.ie
University College Cork
Factors influencing food choice and
acceptability
• Genotype, physiology and age
• Eating habits and past food experience
• Cultural, social and economic
demographics
• Attitudes and beliefs
• Personality
• Health and nutritional status
• Etc.

http://healthsense.ucc.ie
University College Cork
 Role of the senses
• Function as “gatekeepers” to our body
• Evaluate and distinguish the foods that are acceptable for
consumption from those that should be rejected
• The senses have evolved to aid decision processes
• Play an important role in food liking and intake
• Subtle differences in taste and smell influence preferences
• The decision on “what is good to eat?” is individual

http://healthsense.ucc.ie
University College Cork
Preference response to sensory characteristics
Age differences
Genetic differences
Health and fitness concerns
Protein Environmental concerns
Fat SENSATION Welfare concerns
Carbohydrate Convenience
Volatile compounds e.g. Odour, Texture “Taste”
Functional ingredients Retrieval and encoding processes
Encoding process
Attention process

Integration process
BEHAVIOUR
Memory &
STIMULUS Knowledge Like or
dislike?
Saliva Retrieval and encoding processes
Temperature
Chewing action Satiety
Enzyme activity Appetite Advertising
Physiological processes Specific hungers Packaging
Eating environment Appearance
Price
Age differences Past experiences
Genetic differences Aversions
Delahunty, 2003

http://healthsense.ucc.ie
University College Cork
 The consumer’s decision
When the entire product has been consumed, the
consumer will pass judgement:
• The seed for repeat purchase will be planted
in memory
• The product will be simply forgotten
• The product will be actively avoided

http://healthsense.ucc.ie
University College Cork
Sensitivity to smell
• The stimuli for smell are airborne
compounds of volatile substances
• Odour stimulating compounds create
perceptions endowed with distinctive
smells
• The olfactory system responds to odour
(sensed orthonasally) and aroma
(sensed retronasally)
• The main contribution to the diversity
of food flavour comes from volatiles
released during consumption

http://healthsense.ucc.ie
University College Cork
 Sensitivity to smell
• The olfactory system is anatomically
complete at birth
Odour sensitivity • Newborns can smell and can discriminate
between different odours
• Infants learn to develop preferences that
are in keeping with their peers
• Older adults loose smell ability
Age • They have higher absolute odour
thresholds, less ability to perceive
differences between suprathreshold odour
intensity levels, and decreased ability to
identify odours

http://healthsense.ucc.ie
University College Cork
Sensitivity to taste
• The process begins in the oral cavity
• Receptors stimulated by contact with
liquid compounds
• Newborn infants can discriminate
between basic tastes. They like sweet
and dislike sour and bitter
• They are indifferent to salty taste –
probably insensitive
• Preference for salt emerges at about 4
months

http://healthsense.ucc.ie
University College Cork
Sensitivity to taste
• Innate taste preferences remain strong
through-out the lifetime, but may be
modified by experience
• In older age, taste sensitivity remains
relatively intact, although there may be
problems with quality identification
• Thresholds for salt and bitter taste may
increase, whereas sweet and sour
thresholds show little change
• Loss in ability to sense saltiness can
create problems in healthy hypertensive
populations

http://healthsense.ucc.ie
University College Cork
Chemical irritation perception
• Chemesthesis is the term used to describe the
detection of chemical irritants
• Involves the 5th cranial nerve, or trigeminal nerve
of the face
• Detection takes place primarily in the eyes, nose
and mouth
• Primary function of chemesthesis is to protect the
body from noxious chemical stimuli
• This high influence sense is exploited
commercially

http://healthsense.ucc.ie
University College Cork
Chemical irritation perception
• Trigeminal sensations refer to the fizzy tingle
from CO2, burn from hot pepper, pungency
from mustard, bite from raw onions etc.
• Many common odour and flavour compounds
also have trigeminal activity – many odours
can be detected by anosmics
• Trigeminal sensations contribute much to the
sensory balance and overall appeal of foods
and beverages
• Little evidence is available on ability to
perceive trigeminal stimulation at different
ages

http://healthsense.ucc.ie
University College Cork
Texture perception and performance
• Texture perceived by senses of sight, tough
and sound
• Sensations of texture based on sensations
perceived when food is manipulated in the
mouth (bitten, chewed, swallowed)
• Sense organs involved grouped as follows:
– Those in superficial structures of mouth
– Those around roots of teeth
– Those in muscles and tendons

http://healthsense.ucc.ie
University College Cork
Texture perception and performance
• Mouthfeel plays an essential part in the
perception of textural properties of food
• Little information is available on changes
of texture perception in the mouth with
ageing
• Physiological changes in the mouth
influence abilty to breakdown food
without difficulty or pain

http://healthsense.ucc.ie
University College Cork
Memory
• Memory is implicated in many forms and
ways: preferences, aversions, meal
patterns, meal satisfaction
• Implicit memory is the basis of
unconcious expectations
• Memory may be a bridge to the past and
as such determine the authenticity of the
taste
• Age related changes in memory can
influence recall of past experiences with
food
• Age related changes in memory can also
influence sensory discrimination capacity

http://healthsense.ucc.ie
University College Cork
The food needs of older consumers
• Nutritional well-being is essential to achieve
successful ageing and ensure older adults
independence and quality of life
• Sub-clinical intakes of energy, calcium, vitamin
D, vitamin B6, folate and zinc are common
• Low energy intake is most prevalent, and this
impairs an individuals ability to meet
requirements for essential nutrients
• Older consumers are encouraged to consume a
nutritionally balanced, nutrient dense diet
containing a variety of foods in moderation
• Increasing need for new functionally enhanced
foods to complement existing diet

http://healthsense.ucc.ie
University College Cork
 The food needs of older consumers
• Elderly consumers have reduced sensitivity to odour
and mouthfeel
• Ageing alters saliva flow and composition
• This affects ability to breakdown food, inhibits mixing,
retards flavour release and makes swallowing difficult
• Older people loose interest in food and food related
activities
• The motivation to seek variety in the diet may be
reduced
• Leads to consumption of a monotonous diet, reduced
energy intake and deficiency in essential nutrients

http://healthsense.ucc.ie
University College Cork
 Technological challenges
• The consumer demands many new products with
functional ingredients
• The consumer demands products with reduced fat, salt
and sugar
• Each change is a move away from traditional
technologies
• Requires new technologies to mask off-flavour, to re-
introduce lost flavour, or to rebuild texture
• The consumer will seek familiarity in sensory
properties and will not be satisfied with alternatives

http://healthsense.ucc.ie
University College Cork
 The contribution of the senses to
healthy food choice and intake
• How does society, and the food industry, currently contribute to
incorrect dietary habits and dietary guidance strategy through a lack of
understanding of changing sensory function and its significance in
regulating optimum dietary intake?
• Seek knowledge of how sensitivity and hedonic response change
across the lifespan
• Determine relationships between these factors and eating behaviour
that can be exploited in age-appropriate new product development
• Restrict tastes that cause indulgence and promote tastes that signal
nutritive value

http://healthsense.ucc.ie
University College Cork
Healthy Ageing: How Changes in Sensory Physiology, Sensory
Psychology and Socio-Cognitive Factors Influence Food
Choice (QLKI-CT-1999-00010)
• To generate scientific data on the
relationship between sensory physiology
and food preferences
• To study degradation of sensory capability
in the ageing and determine how this
affects their food preferences and general
well-being
• To understand how older people deal with
issues related to food and choice
• To publish the results in a format to be
used by makers, food industry and
consumer organisations that support the
elderly

http://healthsense.ucc.ie
University College Cork
 HealthSense: Project Structure
24 Research Partners, 8 Workpackages
1: Sensitivity, expression and 2: Sensitivity, expression and
appreciation of Texture appreciation of Flavour
perception perception

3: Impact of ageing on sensory 4: Role of Memory in the

Preferences across different
European cultures
5: Interaction and
compensation mechanisms
between the senses
Guidelines that enable
policy makers, R&D,
and consumer groups
who support the elderly
to provide foods
appreciated by older
people
appreciation of food
6: Influence of Situation
factors on the relationship
between sensory impressions and
food appreciation

7: Attitudes and behaviour 8: Food Provisioning, across

of ageing consumers to food cultures, and choice behaviour in
the ageing population

http://healthsense.ucc.ie
University College Cork
Sensory ability and age: Taste identification
Sweet Salt

Sour Bitter

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University College Cork
 Sensory ability and age
Masticatory function Oral Stereognosis

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University College Cork
Sensory ability and age: Olfactory ability

OLFACTIVE CAPABILITY TEST

(survey on 340 subjects)

70

% failed tests 60
50
40
30
20
10
0
Population -35 35-49 50-59 60-69 70-79 80-89 90+

Age group

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University College Cork
 Texture preferences of older consumers
Difficult textures for older consumers:
- Long chewing time - Hard
- Crunchy - Crispy
- Rough - Dry
- Sharp textures

Easy textures for the older consumers:

Pulpy, wet, smooth & slimy textures

Liking and eating difficulties are not always correlated

http://healthsense.ucc.ie
University College Cork
 Effect of eating environment

Intake = 4894 ± 613 (kJ) Intake = 4536 ± 620 (kJ)

P <0.001***

http://healthsense.ucc.ie
University College Cork
 Liking of flavoured rices R IC E 2 0 0 2 In te r n a l P r e fM a p b y C o u n tr y G e n d e r a n d A g e

150

120
Chicken SM _70 SM 51_60
SM 61_70 IM 2 0 _ 3 5
SF_70

90 Chinese IF _ 7 0
S F 6 1 _ 7 0 IF 2 0 _ 3 5
Spanish
IM _ 7 0
D M 20_35
D M 51_60
SF20_35 D F61_70
I M 6 1I F_ 37 60 _ 5 0
60
R8
I M 3 6 _
D M _70
IF 5 1 _ 6 0
D M 61_70
50
Irish
SF51_60
S M 3 6 _ 5 0 I F 6 1 _ 7 0D F 5 1 _ 6 0
30 R4 R 11
R7 R 2I M G5 1M _ _6 70 0
Danish
DIM2 15.53 %

R1 R5 D F_70
R 10
SM 20_35
D M 36_50
0 D F36_50
R9 FM _70 D F20_35
SF36_50
-3 0 R3 G M 61_70
G F _ 7F 0M 6 1 _ 7 0
R6 R12 FF20_35 G F61_70
FM 20_35
-6 0 FF_70 FM 51_60
G M 36_50
Mushroom FF51_60 FF36_50
G F20_35
FF61_70 French
-9 0 G F51_60
G M 51_60

Texture dimension
FM 36_50
G M 20_35
G F36_50 & German
-1 2 0
-1 5 0 -1 2 0 -9 0 -6 0 -3 0 0 30 60 90 120
D IM 1 7 0 .8 1 %
C O V B ip lo t a lp h a = 1 - P C s a n d L o a d in g s * 4 9 2

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University College Cork
 Liking of fruit filled biscuits B IS C U IT 2 0 0 2 In te rn a l P r e fM a p b y C o u n tr y G e n d e r a n d A g e

60
SM 61_70
Elderly
G F61_70 G M _70 IM 6 1 _ 7 0
G F_70 I F 6 1 _ 7 0 F F 6 1 _ 7 0
30 SF_70 S M _ 7 0 I F _ G7 0M 3 6 _ 5I M0 _D7 M0 5 1 _ 6 0
SF61_70 F GM M3 66 _1 5_C0790 FM 51_60
G F36_50
G F 5 1 _ 6 0 I F 5 1 _F 6M0 6 1 _ 7I M0 5 1 _S 6F 02 0 _ 3 5
SF51_60 S FMDCF 3_M5D67 6_F015_ _07 7C0 06 IF 2 0 _ 3 5
C3 S MF 2F 05 _1 3_ 56 0
C4 G M 5 1 _ 6 0
F SMI FM_3576I10M__526000 _ 3 D5 F 2 0 _ 3 5
C 12 C2 D M _70
DIM2 15.98 %

FF36_50
0 C8 D DCF F15 161 1_ _6 70 0
G F20_35 IM 3 6 _ 5 0
FF20_35 SF36_50 D M 36_50
G M 20_35 D F36_50
C 10 C1 D M 20_35

FM 20_35
-3 0 C7

Young
-6 0

-6 0 -3 0 0 30 60 90
D IM 1 3 0 .0 8 %
C O V B ip l o t a l p h a = 1 - P C s a n d L o a d in g s * 1 5 5

http://healthsense.ucc.ie
University College Cork
Factors influencing food choice across EU states
Eat Healthy 45
Taste 28
Habit 21
Weight 17
Price 14
Partner Eats 14
Origin 11
Prescribed Diet 9
Convenience 8
Organic 8
Additives 8
Others Decide 4
Brand 3
Ease Handling 2
Don’t Know 1
0 5 10 15 20 25 30 35 40 45 50

http://healthsense.ucc.ie
University College Cork
 Recommendations for the future
• It is time to understand better the development of food preferences
with positive nutrition in mind and to exploit sensory properties to
increase intake of foods with high nutritive value that promote long
term health and well-being
• Develop dietary strategies that take account of the sensory properties
of food. Unacceptable “tastes” that do not match individual likes or
expectations, are an obstacle to compliance with a recommended
change in diet
• The hedonics of taste are arguably malleable through experience.
Hedonic response to the “tastes” of beneficial foods, and those that
should be avoided, needs to be adjusted
• Food habits are learned, but are also determined by genotype. With
an understanding of this relationship, food habits can be changed to
enable nutritional well-being and improved health

http://healthsense.ucc.ie
University College Cork
 The EU 6th Framework Programme
• Food acceptability, leading to intake, and desired nutritional benefit
is determined by an integrated response to signals from biological,
physiological, sociological, cultural and economic factors.
• These factors determine initial eating habits from birth, and
continued eating habits through-out life.
• There is a chain of influence from GENE TO INTAKE
• There is very important need to integrate research in each of the
areas identified as factors determining intake, so that the
development of eating habits, and ability to change eating habits, can
be understood.
• The EU 6th framework, via the integrated project instruments,
provides the platform for this important research integration.
• However, the current EU 6th Framework work programme has
ommitted this entire area of research.
• It is most important that a future call for integrated projects, will call
for a project specifically in the area of Determinants of food intake

•
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University College Cork
 Acknowledgement
The project Healthy Ageing: How Changes in Sensory
Physiology, Sensory Psychology and Socio-Cognitive Factors
Influence Food Choice has many of the points raised in this
presentation as primary objectives.

Details of this project, and of all project partners who contribute,

can be found at: http://healthsense.ucc.ie

This project is supported by the European Commission Quality of

Life and Management of Living Resources Fifth Framework
Programme. QLKI-CT-1999-00010

http://healthsense.ucc.ie
University College Cork