Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges

This study aimed to characterize the sensory attributes of chicken porridge using a rapid sensory evaluation method and to develop a tailored product that reflects the distinct sensory preferences of middle-aged and elderly consumers. A total of 136 participants were recruited, comprising two age groups: middle-aged (N = 50) and elderly (N = 86). The investigation focused on discerning preferences concerning existing products available in the Korean market. To date, there has been no study that conducted a Flash Profile (FP) with chicken porridge. Therefore, we performed FP on five commercial chicken porridge products with different consumption methods and ingredients to select two elder-friendly foods and two similar Home Meal Replacements (HMR). The attributes derived from this process organized into open-ended questions regarding likes and preferences of each age group were also investigated. As a result, the two groups had in common the large grain of rice and liked the scent and flavor of mung beans and ginseng, nutty, umami, scoopable viscosity, and chewability of the chicken. Among them, the middle-aged group preferred ginseng and valued its harmonizing attributes with chicken porridge, while the older group preferred mung beans and focused on the sensory attributes of the chicken itself. This study will provide important information for the development of elder-friendly chicken porridge considering current and future elderly.