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Diminished sensory ability, and specifically smell and taste deterioration caused by ageing or due to medication and illness, is one common factor which contributes to malnutrition within older adults(1). However, it has been shown from previous studies that flavour enhancement of food using monosodium glutamate and/or added flavours resulted in increased food intake among sick and healthy elderly individuals(2).
The aim of this study was to increase the liking of food for older adults by enhancing the savoury (umami) characteristics. The novelty of this project lies in the optimisation of naturally occurring tastants at levels preferred by an elderly cohort. Initially, a...