Chemosensory Perception

, 1:199 | Cite as

Effect of Age and Food Novelty on Food Memory

  • Claire Sulmont-Rossé
  • Per Møller
  • Sylvie Issanchou
  • E. P. Köster
Article
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Abstract

The influence of age of the consumer and food novelty on incidentally learned food memory was investigated by providing a meal containing novel and familiar target items under the pretense of a study on hunger feelings to 34 young and 36 older participants in France and to 24 young and 20 older participants in Denmark and testing them a day later on recognition of the targets among a set of distractors that were variations of the target made by adding or subtracting taste (sour or sweet) or aroma (orange or red berry flavor). Memory was also tested by asking participants to indicate whether the target and the distractors were equal to or less or more intense than the remembered target in sourness sweetness and aroma. The results showed that when novelty is defined as whether people know or not a given product, it has a strong influence on memory performance, but that age did not, the elderly performing just as well as the young. The change in the distractors was more readily detected with familiar than with novel targets where the participants were still confused by the target itself. Special attention is given to the influence of the incidental learning paradigm on the outcome and to the ways in which it differs from traditional recognition experiments.

Keywords

Age Consumer Food Behavior Food Memory Incidental Learning Novelty Sensory Perception 
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Notes

Acknowledgements

This work was carried out with financial support from the European Commission Quality of Life Framework Programme (HealthSense program, QLK-1999-00010). We thank Valérie Feyen, Françoise Durey, Cindy Huchon, Judith Henning, and Christian Wulff for their help during the experiments and the data analysis.

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Copyright information

© Springer-Verlag 2008

Authors and Affiliations

  • Claire Sulmont-Rossé
    • 1
    • 2
    • 3
  • Per Møller
    • 4
  • Sylvie Issanchou
    • 1
    • 2
    • 3
  • E. P. Köster
    • 5
  1. 1.INRADijonFrance
  2. 2.ENESADDijonFrance
  3. 3.Université de BourgogneDijonFrance
  4. 4.Institute of Food ScienceCopenhagen UniversityFrederiksberg CDenmark
  5. 5.Centre for Innovative Consumer Studies (CICS)Wageningen University & ResearchWageningenthe Netherlands

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