Study of the Neurophysiological Response to Foodstuffs

Summary

The goal of this clinical trial is to investigate the effect of perception of sensory attributes of different foodstuffs on physiological and neurophysiological response in health adults. The main aims are:

* To evaluate the effect of sensory perception of foodstuffs on brain activity using EEG technique;
* To evaluate the effect of food sensory perception on cardiovascular activity using EGG;
* To evaluate the effect of food sensory perception on facial mimicry via video analysis and eye tracking;
* To evaluate the effect of food sensory perception on electrodermal activity using galvanic skin response.

Participants will perform a sensory attribute perception analysis of 5 different solutions representing basic flavours. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Conditions

• Healthy Nutrition

Interventions

OTHER

Bitter taste perception

Participants will perform a bitter taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

OTHER

Salty taste perception

Participants will perform a salty taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

OTHER

Sweet taste perception

Participants will perform a sweet taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

OTHER

Acid taste perception

Participants will perform a acid taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

OTHER

Umami taste perception

Participants will perform a umami taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Sponsors & Collaborators

• Egas Moniz - Cooperativa de Ensino Superior, CRL

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

TRIPLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

25 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2023-03-01

Primary Completion

2023-07-01

Completion

2023-07-21

Countries

• Portugal

Study Locations