Fatty Acid Taste Rating With or Without Sour Taste Adaptation

We are trying to figure out whether the fatty acid taste is differentiated from sour taste.

Study Overview

• Status: Completed
• Conditions: Taste, Altered
• Intervention / Treatment: Other: Taste Intensity

Detailed Description

Participants will be asked to provide general demographic information such as gender, age and ethnicity. Their height and weight will be measured. Then, they will be trained with one of the sample solutions for intensity rating and adaptation to sour taste. There will be eight different sample solutions containing sucrose esters, xanthan gums to help fatty acids stay dissolved, and either acetic acid for sour compounds or, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, oleic acid, or linoleic acid for fatty acid taste. 2 g of each palmitic acid and stearic acids in solid form (their melting points are above body temperature) will also be placed in participants' mouth. All of these compounds are common in the commercial food supply.

The study procedure entails two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it. They will not swallow any samples and they will rinse their tongues thoroughly with 1% ethanol solution and water after expectorating the solution. They will consume one piece of unsalted cracker and rinse their tongues thoroughly again. Before moving to the next step, they will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.

For test B, participants will follow the same procedure of taste intensity ratings but with sour taste adaptation. For sour taste adaptation, the participants will hold sour taste solutions in their mouth for 5 seconds and rate its taste intensity. They will repeat rating the sourness until they rate its intensity as less than weak. When they feel the sour taste solution weak, they will taste one of the eight solutions and repeat the intensity rating with one of the sample solutions. After the taste intensity rating, the participants will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.

The participants will do both test A and B twice in random order on two separate days. Taste testing is expected to take 1 hour each day. They will receive $20 at the end of the two test days as compensation for their participation.

• Study Type: Interventional
• Enrollment (Actual): 35
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United States
  • Indiana
    • West Lafayette, Indiana, United States, 47907
      • Purdue University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 65 years (Adult, Older Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

-

Exclusion Criteria:

• taste disorder no allergy to alcohol

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
No Intervention: Fatty Acid Taste; Fatty acid taste without sour adaptation
Experimental: Fatty Acid Taste after sour adaptation	Other: Taste Intensity; Taste intensity with and without sour adaptation

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Taste Intensity	two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it.	4 hours

Collaborators and Investigators

• Sponsor: Purdue University

Study record dates

Study Major Dates

• Study Start (Actual): October 7, 2019
• Primary Completion (Actual): September 8, 2020
• Study Completion (Actual): December 30, 2020

Study Registration Dates

• First Submitted: January 23, 2020
• First Submitted That Met QC Criteria: January 28, 2020
• First Posted (Actual): January 30, 2020

Study Record Updates

• Last Update Posted (Actual): January 7, 2021
• Last Update Submitted That Met QC Criteria: January 6, 2021
• Last Verified: January 1, 2021

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Nervous System Diseases; Neurologic Manifestations; Sensation Disorders; Taste Disorders; Dysgeusia
• Other Study ID Numbers: 1907022413

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No