Acceptability of protein-fortified recipes in older adults in France: central location test

The dataset was collected in 2022 from a panel of French consumers aged 70 years and over. Participants evaluated six different recipes, each presented in two versions: a standard version and a protein-enriched (fortified) version. Data collection was conducted over two separate evaluation sessions in a sensory lab, one in June (n = 65 participants) and one in August (n = 56 participants). For each recipe and version, participants performed a sensory evaluation that included overall acceptability (liking), oral comfort (chewing, humidifying and swallowing), and sensory characterization. Sensory attributes were assessed using a Check-All-That-Apply (CATA) methodology, covering 23 predefined sensory descriptors. In addition, participants were invited to provide free-text comments to further describe the qualities and the defaults of the products. The dataset is organized into several worksheets. One worksheet provides detailed characterization of the panel, including age, sex, marital status, self-perception of health and chemosensory capacities, appetite, knowledge related to older adults’ nutrition, and food neophobia. Additional worksheets contain the liking data, oral comfort data, CATA data and free comments. This dataset enables the analysis of the acceptability and sensory perception of protein-fortified recipes among older adults and supports comparisons between standard and fortified versions, contributing to research on dietary strategies to improve protein intake in this population.