Study of Age Effects on Taste-Smell Interactions with Blended Foods.
CALIFORNIA UNIV LOS ANGELES
Pagination or Media Count:
Recently Schiffman 1977 and in press has adapted a technique previously used chiefly in clinical research for evaluating the anosmics 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 Schiffmans 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.