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Sorting of Oral Sensations

NCT02390180 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 107

Last updated 2015-05-12

No results posted yet for this study

Summary

Recent research indicates that fatty acids in food may have a taste. There is no lexicon to describe the sensation of the fatty acids, but participants frequently describe the sensation as bitter or sour. The proposed study will ask participants who have been screened for their ability to detect fatty acids to sort a variety of taste stimuli, including sweet, sour, salty, bitter, umami, and fatty acid tastes. Observing how the participants sort the stimuli will allow us to determine if the fatty acid taste is unique from other taste sensations.

Conditions

  • Taste Qualities
  • Primary Tastes

Interventions

OTHER

Tasting solutions

Participants will taste a variety of food grade compounds including: hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, salt, citric acid, acetic acid, quinine, urea, caffeine, sucrose octaacetate, propylthiouracil, phenylthiocarbamide, monosodium glutamate, and inosine monophosphate.

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Principal Investigators

  • Richard D Mattes, PhD · Purdue University

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-10-31
Primary Completion
2015-03-31
Completion
2015-03-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02390180 on ClinicalTrials.gov