Sour Taste Intensity Matching With Fatty Acids Taste

Sour Taste Intensity Matching With Fatty Acids Taste

Sponsors

Lead sponsor: Purdue University

Source Purdue University
Brief Summary

We are trying to find the concentrations of fatty acids ( a part of the fat and flavor typically found in normal foods) that have a taste intensity similar to that to the sourness of vinegar solutions.

Detailed Description

Participants will first taste 5 sour solution containing acetic acid for sour compounds, sucrose esters, and xanthan gum to help them stay dissolved). Then rate them for their taste intensities. Next, participants will taste 5 butyric acid solutions, 5 hexenoic acid solutions, 5 caprylic acid solutions, 5 lauric acid solutions, 5 palmitic acid solutions, 5 oleic acid solutions, and 5 linoleic acid solutions (all will also contain the sucrose esters and xanthan gums.) and rate them for their taste intensities. This should take no longer than 1 hour. Participants will spit all samples into a cup after tasting them. They will not swallow any samples.

Overall Status Completed
Start Date May 20, 2019
Completion Date August 20, 2019
Primary Completion Date August 20, 2019
Phase N/A
Study Type Interventional
Primary Outcome
Measure Time Frame
Intensity 2 hours
Enrollment 15
Condition
Intervention

Intervention type: Other

Intervention name: taste test

Description: rate intensity of sour solutions and fatty acid solutions

Arm group label: taste testing

Eligibility

Criteria:

Inclusion Criteria:

- male and female age 18 to 65

Exclusion Criteria:

- taste abnormalities

Gender: All

Minimum age: 18 Years

Maximum age: 60 Years

Healthy volunteers: Accepts Healthy Volunteers

Overall Official
Last Name Role Affiliation
Richard D Mattes, PhD Principal Investigator Purdue University
Location
facility Purdue University
Location Countries

United States

Verification Date

January 2020

Responsible Party

Responsible party type: Principal Investigator

Investigator affiliation: Purdue University

Investigator full name: Richard Mattes

Investigator title: Professor

Has Expanded Access No
Number Of Arms 1
Arm Group

Arm group label: taste testing

Arm group type: Other

Description: Participants will first taste 5 sour solution containing acetic acid for sour compounds, sucrose esters, and xanthan gum to help them stay dissolved). Then rate them for their taste intensities. Next, participants will taste 5 butyric acid solutions, 5 hexenoic acid solutions, 5 caprylic acid solutions, 5 lauric acid solutions, 5 palmitic acid solutions, 5 oleic acid solutions, and 5 linoleic acid solutions (all will also contain the sucrose esters and xanthan gums.) and rate them for their taste intensities. This should take no longer than 1 hour. Participants will spit all samples into a cup after tasting them. They will not swallow any samples.

Patient Data No
Study Design Info

Allocation: N/A

Intervention model: Single Group Assignment

Intervention model description: sensory

Primary purpose: Basic Science

Masking: None (Open Label)

Masking description: used three random numbers and covered cups

Source: ClinicalTrials.gov