NCT02390180|Completed
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Sponsor study identifier
observational
107
1 country
1
Study Start
October 2014
Date type not reportedThis date has not been verified as actual or estimated.
Primary Completion
March 2015
Actual (reported)Study Completion
March 2015
Actual (reported)Recent research indicates that fatty acids in food may have a taste. There is no lexicon to describe the sensation of the fatty acids, but participants frequently describe the sensation as bitter or sour. The proposed study will ask participants who have been screened for their ability to detect fatty acids to sort a variety of taste stimuli, including sweet, sour, salty, bitter, umami, and fatty acid tastes. Observing how the participants sort the stimuli will allow us to determine if the fatty acid taste is unique from other taste sensations.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
March 2015
Actual (reported)Click on a node to explore related trials.
Some registry-reported names shown below are not yet linked in this graph.
Dates and qualifiers reported by the registry. Estimated dates do not confirm that a milestone has occurred.
October 2014
Date type not reportedThis date has not been verified as actual or estimated.
March 2015
Actual (reported)March 2015
Actual (reported)March 10, 2015
Actual (reported)March 17, 2015
Actual (reported)Similarity of taste sensations
Participants sort the solutions into groups, and then combine the groups based on which samples are similar in oral sensation. This is used to determine how similar or different each sample is from the others. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.
1 visit (only visit)
Effect of dietary fat on taste sensation sorting
1 visit (only visit)
Effect of genetic ability to taste propylthiouracil on taste sensation sorting
1 visit (only visit)
Effect of gender on taste sensation sorting
1 visit (only visit)
Effect of BMI on taste sensation sorting
1 visit (only visit)
This group will receive 15 samples to taste and sort into groups. The samples included: a blank solution, hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, sodium chloride (2), citric acid, acetic acid, quinine, urea, monosodium glutamate, and inosine monophosphate.
This group will receive 12 samples to taste and sort into groups. The samples included: blank solutions (2), decenoic acid, oleic acid, linoleic acid, quinine (2), urea (2),caffeine, sucrose octaacetate, and propylthiouracil.
Participants will taste a variety of food grade compounds including: hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, salt, citric acid, acetic acid, quinine, urea, caffeine, sucrose octaacetate, propylthiouracil, phenylthiocarbamide, monosodium glutamate, and inosine monophosphate.
Registry-reported names are shown in full. Names without a link have not yet been matched to a Syfrah profile.
Healthy men and women at least 18 years of age, not on any medication that alters taste sensation, and not allergic to dairy or nut products (samples contained a dairy protein and some sugars that were processed in facilities that also process nuts). Participants also had to pass a screening test to determine they could detect 0.5% linoleic acid emulsion compared to a blank solution.
Purdue University
West Lafayette, Indiana, 47907, United States
Richard D Mattes, PhD
Purdue University
107 participants (actual enrollment reported by the registry).
First Submitted
March 10, 2015
First Posted
March 17, 2015
Study Start
October 2014
Date type not reportedThis date has not been verified as actual or estimated.
Contact the study team to confirm eligibility.
Primary Completion
March 2015
Actual (reported)Study Completion
March 2015
Actual (reported)Last Updated
May 12, 2015
Record last verified: 2015-05
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Source: ClinicalTrials.gov.
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