Our sense of taste, just like the other senses, changes throughout our lives. What we perceive with great intensity in childhood can be felt more attenuated over the years. This phenomenon has a physiological basis: our taste buds, which are responsible for identifying flavors, become depleted over time.

It is estimated that we have around 10,000 taste buds at the beginning of our adult life. These structures, located on the tongue, work together with the sense of smell to create what we call a flavor: 80% depends on the sense of smell and only 20% on the tongue and palate. However, at around 60 years of age, many taste buds begin to shrink, and sensitivity to the five basic tastes – sweet, salty, sour, bitter and umami/kokumi – decreases.

Added to this decline in taste is the impact on smell, especially after the age of 70. With age, the number of nerve endings in the nose decreases, as does the production of mucus, making it difficult for aromas to linger long enough to be detected. Together, these changes explain why certain foods may “lose” sensory intensity in older adults.

In the food industry, this challenge opens up an opportunity: to develop products that provide fulfilling and satisfying experiences for consumers of all ages. A greater perception of sweetness or saltiness, or more defined flavors, can make the difference between a product that is perceived as flat and one that manages to excite.

At Cramer Latam, we work to create flavors that enhance the sensory experience, helping brands offer foods and beverages with a greater impact on the palate. Our portfolio allows us to fine-tune flavor profiles so that each product retains its appeal, even as consumers’ natural perceptions change over the years.

 

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