Saltiness perception in white sauce formulations as tested in older adults

This study explored relationships between physiological factors and the saltiness detection range (SDR) to better understand seniors’ food choices related to salt consumption. Difference from control (DFC) methodology determined the SDR in seniors across different formulations of white sauce. 39 participants (age 60–85) were characterized for Geriatric Oral Health Assessment Index (GOHAI), 6-n-propylthiouracil (PROP) sensitivity, stimulated salivary flow range and olfactory function with 12 Sniffin’sticks® test. For the DFC test, participants evaluated three white sauce formulations: no added herbs (WS); with herbs (H); and with herbs and chipotle seasoning (C). For each, five salt (NaCl) concentrations were assessed: 0.18 (control), 0.27, 0.36, 0.50 and 0.75% weight per weight (w/w). Data analysis included ANOVA, Tukey’s HSD mean separation and Pearson correlations. SDR in WS and H ranged from 0.18 to 0.27% (w/w) salt content. Herb addition did not significantly influence SDR. The SDR in C was 0.36–0.50% (w/w) salt content; chipotle may have masked saltiness perception. Positive significant correlations were found between GOHAI, and number of medications taken (r = 0.326, p = 0.043), which indicates that oral health and polypharmacy influenced the SDR in older adults. The correlation between age and olfactory function associated with the number of correct answers on the Sniffin’sticks® test (r = −0.393, p = 0.013) was negative. Overall, this study showed that using a DFC is effective in working with a population of older adults. In addition, the addition of herbs to white sauce were found to compensate for salt reduction without a reduction in taste as evaluated by older adults.