Study of Age Effects on Taste-Smell Interactions with Blended Foods.
Abstract
Recently Schiffman (1977 and in press) has adapted a technique previously used chiefly in clinical research for evaluating the anosmic's difficulty in appreciating food flavor (Mozell et al., 1969; Clark and Dodge, 1955a, 1955b; Crosland, Goodman and Hockett, 1926). She has compared the ability of the elderly and the young to identify blended foods. The blindfolded observers were allowed to smell and then taste the blended foods before producing an identification. These experiments are designed to manipulate the influence of cognitive factors in the assessment of the abilities of elderly persons and college students to identify blended foods. Since this experiment employs Schiffman's method, the data generated in the first session for each subject will also serve as an attempt at replication. In addition, data from smokers will be compared with data from non-smokers, and data from males compared to data from females.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1980
- Accession Number
- ADA099455
Entities
People
- Claire Murphy
Organizations
- University of California, Los Angeles