Impaired taste sensation in the aging person may affect the appreciation of food and beverages and compromise nutritional status. Changes in flavor perception may be due to altered ability to discriminate between intensities of suprathreshold taste stimuli. An interesting question is whether all taste qualities (sweet, salty, sour, bitter) show similar age-associated decline in intensity discrimination. Taste intensity discrimination has been shown to be significantly poorer in elderly than in young women for the bitter stimulus caffeine, but not for the sweet stimulus sucrose. The present experiment investigated effects of taste substance and age on taste intensity discrimination by assessing Weber ratios (WRs) for citric acid and sodium chloride (NaCl) in 60 people, half elderly, and half women. Results indicate a significant effect of age on WRs for citric acid and NaCl, suggesting the importance of suprathreshold intensity discrimination for taste perception in the elderly.
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