Improving food sensory quality with and for elderly consumers
2018
Sulmont-Rossé, Claire | Symoneaux, Ronan | Feyen, Valérie | Maître, Isabelle
Within the context of an aging population, developing products which meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In the present chapter, we will describe a methodology following the reverse engineering principle that we have used to improve the sensory quality of food according to the sensory expectations and preferences of elderly people. On the basis of this case study and on literature, we will provide some practical recommendations for anyone wishing to carry out consumer tests with the elderly as well as guidance related to the development of food products while taking into account the specificities of the elderly population.
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