Sensory evaluation methods for food products targeting different age groups: A review

Abstract

The sensory evaluation of food products is a critical tool for understanding consumer preferences and ensuring market success across diverse age groups. This narrative review examined sensory evaluation methods tailored for children, adults, and the elderly, aiming to provide practical solutions for designing accurate questionnaires and selecting appropriate evaluation techniques. For children, simplified hedonic scales (e.g., 3-point scales) and nonverbal techniques such as emoji-based assessments and facial expression analysis were effective, given their limited verbal and cognitive capacities. Adults benefited from comprehensive methods like the 9-point hedonic scale, descriptive analysis, and emotion profiling, which provide nuanced insights into preferences. For the elderly, sensory evaluation accounted for age-related declines in olfactory and gustatory sensitivity, as well as the impact of medications and cognitive changes. Tailored methods, including rapid profiling techniques like Check-All-That-Apply (CATA) and texture-modified food evaluations, were essential to address their unique needs. This review highlighted the importance of adapting sensory evaluation protocols to each age group's developmental and physiological characteristics, offering practical recommendations for researchers and industry professionals to improve product development and consumer satisfaction.