Generally, when people are in their 50s, the ability to taste and smell starts to gradually diminish. Both senses are needed to enjoy the full range of flavors in food. The tongue can identify only five basic tastes: sweet, sour, bitter, salt, and a relatively newly identified taste called umami (commonly described as meaty or savory). The sense of smell is needed to distinguish more subtle and complex flavors (such as raspberry).
As people age, taste buds on the tongue decrease in sensitivity. This change affects tasting sweet and salts more than bitter and sour. The ability to smell diminishes because the lining of the nose becomes thinner and drier and the nerve endings in the nose deteriorate. However, the change is slight, usually affecting only subtle smells. Because of these changes, many foods tend to taste bitter, and foods with subtle smells may taste bland.
The mouth tends to feel dry more often, partly because less saliva is produced. Dry mouth further reduces the ability to taste food.
As people age, the gums recede slightly. Consequently, the lower parts of the teeth are exposed to food particles and bacteria. Also, tooth enamel wears away. These changes, make the teeth more susceptible to decay and cavities (caries) and make tooth loss more likely.
With aging, the nose lengthen and enlarge is the individual cases and the tip drops a little.
Thick hairs may grow in the nose and on the upper lip and chin.
Is it a defined and guaranteed process, a decline of what most love so much? Taste and smells can be trained. Both senses are possible to train inexperience and sensitivity. To do this it is possible to follow the same procedures as a connoisseur a person who has a great deal of knowledge about the fine arts, cuisines, or an expert judge in matters of taste. Training the senses is not yet common good but, with an increasing growth of the senior population, a growing awareness of interests in foods and fine wines and other products of desire, it is a need.