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Astringency and Bitterness Perception

NCT03171402 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 92

Last updated 2018-08-28

No results posted yet for this study

Summary

The investigators are conducting a study to better understand how the average consumer differentiates between bitter and astringent sensations, both of which are typically unpleasant sensations characteristic of some healthy foods. Astringency is the dry/rough sensation elicited by foods such as green bananas and some wines. Although trained scientists can differentiate between these stimuli, untrained participants rate them similarly, despite their differences. This confusion has created additional barriers in understanding the mechanism of astringent perception, which is currently debated. Understanding how to design experiments where untrained participants can clearly evaluate both sensations will lay the foundation to better understand astringency.

One mechanism that is believed to contribute to astringency is the interaction of astringent stimuli with salivary proteins. Interestingly, the salivary protein profile may be influenced by consumption of fruits and vegetables. Therefore, the investigators will evaluate how bitter and astringent perceptions differ among high and low consumers of fruits and vegetables by collecting saliva following exposure to the stimuli. This knowledge will inform approaches to increase the appeal of healthy food.

Conditions

  • Taste Bitter-Salty

Interventions

DIAGNOSTIC_TEST

Astringency and bitterness perception

Participants will be involved in 1-4 experiments that test how they rate and differentiate between bitter and astringent flavored beverage samples

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Eligibility

Min Age
18 Years
Max Age
45 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-04-30
Primary Completion
2018-05-30
Completion
2018-05-30

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 NCT03171402 on ClinicalTrials.gov