Distrib utio n o f he d o nic sc o re s fo r e a c h p ro d uc t va ria nt Hedonic score control texture+ taste+ flavour+ texture+ flavour+ taste- texture- flavour- Vanilla custard 0 1 2 3 4 5 6 control texture+ texture+ taste+ texture+ flavour+ texture+ taste+ flavour+ salt free Veal Blanquette 0 1 2 3 4 5 6 Hedonic score Hedonic score control texture+ taste+ flavour+ taste+ salt free Beef & Carrot puree 0 1 2 3 4 5 6 3.6 b 4.1 a 4.1 a 4.1 a 2.6 c F 5/760 =22.1, P=0.0000 F 4/748 =36.1, P=0.0000 F 5/790 =6.0, P=0.000 3.0 d 4.5 a 3.7 c 4.3 ab 3.6 c 4.0 b 4.1 a 3.8 b 3.7 bc 4.1 ab 4.1 a 3.4 c HEDO NIC SC O RES Q UA LITA TIVE STUDY & PRO DUC TS DEVELO PMENT 3 Pro d uc ts : A me a t d ish with a no rma l te xture (Bla nq ue tte ), a m e a t d ish w ith a m ixe d te xture (Be e f & c a rro t) a nd a sw e e t o ra l nutritio na l sup p le m e nt (Va nilla c usta rd ). Q ua lita tive stud y : A q ua lita tive a p p ro a c h on the 3 dishes was c a rrie d o n w ith a first e ld e rly p a ne l to c o lle c t sug g e stio ns a b o ut sensory improvements to be done. Fo c us g ro up s (21 ♂, 33 ♀, mean age = 70.5 y rs, ind e p e nd e nt living e ld e rly) a nd fa c e -to -fa c e inte rvie ws (2 ♂, 4 ♀, 76-93 yrs e ld e rly living in nursing ho me s) we re se t up during meals. O rie nta tio n of p ro d uc ts im p ro ve m e nt based on e ld e rly’s e xp e c ta tio ns : O n the b a sis o f the se re sults, a n im p ro ve d va ria nt o n se ve ra l se nso ry d im e nsio ns (te xture , ta ste a nd fla vo ur) w a s d e ve lo p e d fo r the Bla nq ue tte a nd the c usta rd . Fo r the 3 p ro d uc ts, im p ro ve d va ria nts o n o ne se nso ry d im e nsio n o nly o r tw o w e re developed ( te xture + (Be e f C a rro t : le ss stic ky, Bla nq ue tte : m o re te nd e r m e a t, C usta rd : m o re fluid ) ta ste + (enhancement), fla vo ur+ (q ua lity im p ro ve m e nt a nd / o r e nha nc e m e nt). Va ria nts with lo we r ta ste inte nsity : Sa lt-fre e va ria nts w e re developed for the two meat d ishe s. O ne c usta rd va ria nt w ith a lo w e r sw e e tne ss, a thic ke r te xture a nd le ss fla vo ur w a s d e ve lo p e d . Im p ro ving se nso ry q ua lity o f fo o d p ro d uc t to m e e t the e ld e rly’s p re fe re nc e s: whic h winning stra te g y ? Isa b e lle Ma ître 1 , Ronan Symoneaux 1 , Sylvie Issa nc hou 2 , Pa uline De Fa c q 1 , Jé ré m y Ta va rè s 1 , Va lé rie Fe ye n 2 , C hristo p he Ma rtin 2 , Virginie VanWymelbeke 3 , C la ire Sulm o nt- Ro ssé 2 1 UPSP GRAPPE, Groupe ESA, LUNAM university, Angers, France, 2 INRA, UMR 1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France, 3 CHU, Unité de Recherche Service de Médecine Gériatrique, Dijon, France This study is p art o f A UPA LESENS - Im p ro ving p le asure o f e lde rly p e o p le fo r b e tte r ag ing and fo r fig hting ag ainst m alnutritio n – funde d b y the Fre nc h Natio nal Re se arc h Ag e nc y http:/ / www2.dijo n.inra.fr/ aupale se ns/ inde x.php INTRO DUC TIO N Fo r m a ny e ld e rly p e o p le , fo o d inta ke is lo w e r tha n re q uire d le a d ing to m a lnutritio n a nd inc re a sing the risk o f d ise a se s. Im p ro ving se nso ry q ua lity o f the fo o d c o uld b e a n e ffic ie nt stra te g y to inc re a se fo o d inta ke . Furthe rm o re , im p ro ving se nso ry q ua lity o f the fo o d c a n a lso inc re a se e a ting p le a sure a nd thus w e ll-b e ing o f e ld e rly p e o p le . The p re se nt stud y a im e d to a sse ss the im p a c t o f c ha ng e s re la te d to te xture , ta ste a nd fla vo ur o n fo o d liking in the e ld e rly. 6 th EUROSENSE A Sense of Life 7-10 September 2014 Ve a l Bla nq ue tte Be e f & c a rro t pure e Va nilla c usta rd c o ntro l c o ntro l c o ntro l te xture + te xture + te xture + te xture + ta ste + ta ste + ta ste + te xture + fla vo ur+ fla vo ur+ ta ste + fla vo ur+ te xture + ta ste + fla vo ur+ te xture +fla vo ur+ sa lt fre e sa lt fre e ta ste - te xture - fla vo ur- HEDO NIC Q UA NTITA TIVE TEST Pa rtic ip a nts C O NC LUSIO N Im p ro ving a fo o d p ro d uc t a c c o rd ing to the e xp e c ta tio ns o f e ld e rly p e o p le c o uld b e a n e ffic ie nt stra te g y to inc re a se the a c c e p ta b ility o f the c o rre sp o nd ing p ro d uc t a m o ng this p o p ula tio n, a s it w a s o b se rve d fo r the m e a t d ishe s. Te xture im p ro ve m e nts, a s ta ste e nha nc e m e nts, w e re m o re a p p re c ia te d tha n the c o ntro l in the sa lty d ishe s. Im p ro ving se ve ra l se nso ry d im e nsio ns w a s e ffic ie nt fo r the Bla nq ue tte . This stra te g y fa ile d w ith the c usta rd , a s no p ro d uc t g o t a hig he r sc o re tha n the c o ntro l. Fina lly, p ro d uc ts w ith a lo w le ve l o f sa lt w e re d islike d b y the p a rtic ip a nts, w hic h q ue stio ns the re le va nc e o f p re sc rib ing sa lt-fre e d ie ts a m o ng a n e ld e rly p o p ula tio n tha t is a t risk o f m a lnutritio n. • All va ria nts w ith a lte re d ta ste (no sa lt o r le ss sw e e t) w e re le ss like d tha n c o ntro ls • Te xture im p ro ve m e nt w a s a suc c e ss fo r b o th m e a t p ro d uc ts. • Ta ste re info rc e m e nt w a s p o sitive fo r b o th m e a t p ro d uc ts. • Fla vo ur im p ro ve m e nt le d to a hig he r he d o nic sc o re o nly fo r Be e f & c a rro t pure e . • C o m b ining im p ro ve m e nts o n the thre e se nso ry d im e nsio ns w a s a suc c e ss fo r ve a l Bla nq ue tte . O n the rig ht o f the fig ure s, me a n he do nic sc o re s; me a ns with a diffe re nt le tte r a re sig nific a ntly d iffe re nt. At b o tto m o f e a c h fig ure , F ra tio a nd a sso c ia te d p ro b a b ility. PARTICIPANTS Elderly living at home Elderly living In a nursing home N 103 63 Age range 65-82 67-98 Men/women 44/59 8/55