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Sour Taste Intensity Matching With Fatty Acids Taste

NCT04245488 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2021-03-12

No results posted yet for this study

Summary

Investigators 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.

Conditions

  • Fat Taste

Interventions

OTHER

taste test

rate intensity of sour solutions and fatty acid solutions

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Principal Investigators

  • Richard D Mattes, PhD · Purdue University

Study Design

Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Model
SINGLE_GROUP

Eligibility

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

Timeline & Regulatory

Start
2019-05-20
Primary Completion
2019-08-20
Completion
2019-08-20

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 NCT04245488 on ClinicalTrials.gov