Age group determines the acceptability of protein derived off-flavour

Lester, Sophie; Cornacchia, Leonardo; Corbier, Camille; Hurst, Katherine; Ayed, Charfedinne; Taylor, Moira A.; Fisk, Ian

Abstract

© 2021 The Authors Many older adults fail to meet their daily protein requirements, potentially due to social, physical and medical factors, including sensory and appetite changes. Additionally, our previous research has identified potential sulfurous off-flavours, originating from heat-treatment of protein ingredients, which could play a role in consumer acceptance. This study aims to determine the hedonic impact of these potential off-flavours when added to a dairy beverage, identify the specific off-flavour concentrations which cause rejection by consumers, and lastly investigate difference in acceptance between older and younger consumers. A rejection threshold (RjT) protocol was used, in combination with Best Estimate Thresholds (BET), whereby sulfurous flavours (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide), and diacetyl were added to create a range of concentrations. 95 participants (younger n = 49, 18–38 years; older n = 46, 60–79 years) tasted 7 pairs of samples (one blank and one with ascending off-flavour concentration) and selected their preferred samples. Sulfurous flavours negatively impacted consumer acceptance, however, the extent to which they impart a negative effect differs between age groups. Younger adults rejected samples containing low concentrations of sulfurous off-flavours (1.55 ppb), however, older adults rejected samples with concentrations over 3 times higher (5.08 ppb). When combined with sulfurous flavours, diacetyl increased the rejection threshold for both groups. In conclusion, these observations imply that a greater quantity of off-flavour may be present before acceptance is reduced in the older consumer group. Moreover, diacetyl demonstrates partial masking abilities of sulfurous off-flavours, and BET gave a more conservative estimate of acceptability. This knowledge will help guide sensory innovation of high-protein beverages for older consumers to support product acceptance and optimal intake.

• Journal Article Type: Article
• Acceptance Date: Feb 9, 2021
• Online Publication Date: Feb 17, 2021
• Publication Date: Jul 1, 2021
• Deposit Date: Feb 19, 2021
• Publicly Available Date: Feb 18, 2022
• Journal: Food Quality and Preference
• Print ISSN: 0950-3293
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 91
• Article Number: 104212
• DOI: https://doi.org/10.1016/j.foodqual.2021.104212
• Keywords: Food Science; Nutrition and Dietetics
• Public URL: https://nottingham-repository.worktribe.com/output/5335182
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0950329321000392?via%3Dihub