NCT04245488

Sour Taste Intensity Matching With Fatty Acids Taste

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 15 (actual)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 18 Years – 60 Years
• Healthy volunteers: Accepted

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.

Detailed description

Participants will first taste 5 sour solution containing acetic acid for sour compounds, sucrose esters, and xanthan gum to help them stay dissolved). Then rate them for their taste intensities. Next, participants will taste 5 butyric acid solutions, 5 hexenoic acid solutions, 5 caprylic acid solutions, 5 lauric acid solutions, 5 palmitic acid solutions, 5 oleic acid solutions, and 5 linoleic acid solutions (all will also contain the sucrose esters and xanthan gums.) and rate them for their taste intensities. This should take no longer than 1 hour. Participants will spit all samples into a cup after tasting them. They will not swallow any samples.

Conditions

• Fat Taste

Interventions

Type	Name	Description
OTHER	taste test	rate intensity of sour solutions and fatty acid solutions

Timeline

• Start date: 2019-05-20
• Primary completion: 2019-08-20
• Completion: 2019-08-20
• First posted: 2020-01-29
• Last updated: 2021-03-12

Locations

1 site across 1 country: United States