... and Warwick (1993), addition of flavor can compensate for age-related perceptual losses, improve food palatability and acceptance, and increase intake in the elderly. Tuorila, Niskanen, and Maunuksela ... snack product samples was created by a laboratory panel (n ¼ 9; 7 females, 2 males, aged 25 –41 years) trained to evaluate attributes selected in advance. The attributes were evaluated on a 9-point ... the regular aroma samples first and half ate the heightened aroma samples first. The subjects were asked to rate one sample a day at any time of the day they wanted. Similarly to the tasting sessions,...