Sensory enhancement of foods for the elderly with monosodium glutamate and flavors

Abstract

Worldwide, both the number and proportion of elderly persons is increasing dramatically. By 2025, it is predicted that there will be 1.121 billion persons over 60 years of age. Most of these elderly will have sensory losses including impairment of taste and smell perception. Taste and smell losses are serious because they can lead to inadequate dietary intake and impaired nutritional status. Dietary patterns in the elderly can be improved by sensory enhancement of foods using monosodium glutamate (MSG) and/or commercial flavors to compensate for chemosensory losses. Intensification of taste and odor with MSG and flavors can improve food acceptance, increase salivary flow and immunity, and reduce oral complaints.