The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups

Abstract Excessive salt in the diet can pose significant health risks and, therefore, the reduction of salt derived from food is an important issue relating to human nutrition and health. Furthermore, the perception of saltiness will be different among people when considering their innate sensitivity, gender, age, psychological traits and dietary habits. In this study, 31 younger participants and 29 older participants were used as research subjects. A web-based questionnaire survey was used to collect information regarding of socio-demographics, consumption frequency and liking for salty and pungent food, as well as personality traits throughout the younger and the older participants. In addition, the 6-n-propylthiouracil (PROP) ratings were tested by generalized Labeled Magnitude Scale (gLMS) in the laboratory conditions. Two-alternative forced choice (2-AFC) method was used to test the sensitivity differences in the saltiness of NaCl and the pungent sensation elicited by Sichuan pepper oleoresin between the younger and older groups. The results showed significant differences in the liking for pungent food, consumption frequency of salty food, life satisfaction, negative affect, sensation seeking and PROP ratings between the younger and older groups (p