Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population

Immacolata Cristina Nettore, Luigi Maione, Silvio Desiderio, Emma De Nisco, Fabiana Franchini, Giuseppe Palatucci, Paola Ungaro, Elena Cantone, Paolo Emidio Macchia and Annamaria Colao
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Immacolata Cristina Nettore: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Luigi Maione: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Silvio Desiderio: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Emma De Nisco: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Fabiana Franchini: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Giuseppe Palatucci: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Paola Ungaro: Istituto per l’Endocrinologia e l’Oncologia Sperimentale “Gaetano Salvatore”, Via S. Pansini, 5–80131 Naples, Italy
Elena Cantone: Dipartimento di Neuroscienze e Scienze Riproduttive ed Odontostomatologiche, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Paolo Emidio Macchia: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy
Annamaria Colao: Dipartimento di Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II Via S. Pansini, 5–80131 Naples, Italy

IJERPH, 2020, vol. 17, issue 3, 1-11

Abstract: (1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18–80 years) performed the flavor test (FT). The test consisted of the oral administration of aqueous aromatic solutions, identifying 21 different compounds. Flavor score (FS) was calculated as the sum of the properly recognized flavors (range 0–21). (3) Results: Normal ranges for FT were produced. Flavor recognition was found to decrease with age. Females obtained slightly higher scores than males, mostly at older ages. Cigarette smoking seemed not to influence flavor recognition. (4) Conclusion: The normal values found for the flavor test in the healthy population will allow its usage as a diagnostic tool in several diseases.

Keywords: flavor; gustometry; retronasal smell; age; food choice; sex; reference values; cigarette smoking; healthy population (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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