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Flavor Test Results in General Population

NCT03506074 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 420

Last updated 2018-04-24

No results posted yet for this study

Summary

Dietary choices are influenced by several factors, including physiological, social or genetic factors. Among these, flavor is the most important determinant modulating the preferences versus specific foods.

Flavor perception is the result from the sensory integration of taste and odor properties of food.

Aim of the present study was to assess flavor abilities in a large population using a validated perceptive test.

Conditions

  • Weight, Body
  • Smoking
  • Age Problem

Interventions

DIAGNOSTIC_TEST

Flavor test

The flavor test was developed, validated and patented (patent no. 0001426253 of the Italian Ministry for the Economic Development). It consists of a series of 20 aromatic extracts, corresponding to routine dietary use flavors for Italian people. At each administration, participants were invited to identify the aromatic by making a choice from 5 proposed items. A total of 21 aromatics (including one blank) were administered sequentially. The flavor score (FS) was calculated as the sum of correctly identified aromatics and ranged from 0 to 21.

Sponsors & Collaborators

  • Federico II University

    lead OTHER

Principal Investigators

  • Paolo E. Macchia, M.D., Ph.D. · Dipartimento Medicina Clinica e Chirurgia, Università degli Studi di Napoli Federico II

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2014-10-01
Primary Completion
2017-10-30
Completion
2017-10-30

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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 NCT03506074 on ClinicalTrials.gov