NCT04245488

Brief 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.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
15

participants targeted

Target at below P25 for not_applicable

Timeline
Completed

Started May 2019

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

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Study Timeline

Key milestones and dates

Study Start

First participant enrolled

May 20, 2019

Completed
3 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

August 20, 2019

Completed
Same day until next milestone

Study Completion

Last participant's last visit for all outcomes

August 20, 2019

Completed
5 months until next milestone

First Submitted

Initial submission to the registry

January 23, 2020

Completed
6 days until next milestone

First Posted

Study publicly available on registry

January 29, 2020

Completed
Last Updated

March 12, 2021

Status Verified

March 1, 2021

Enrollment Period

3 months

First QC Date

January 23, 2020

Last Update Submit

March 9, 2021

Conditions

Fat Taste

Outcome Measures

Primary Outcomes (1)

  • Intensity

    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. Rating between weak and intense.

    2 hours

Study Arms (1)

taste testing

OTHER

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.

Other: taste test

Interventions

taste testOTHER

rate intensity of sour solutions and fatty acid solutions

taste testing

Eligibility Criteria

Age18 Years - 60 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • male and female age 18 to 65

You may not qualify if:

  • taste abnormalities

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Purdue University

West Lafayette, Indiana, 47907, United States

Location

Study Officials

  • Richard D Mattes, PhD

    Purdue University

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
NA
Masking
NONE
Masking Details
used three random numbers and covered cups
Purpose
BASIC SCIENCE
Intervention Model
SINGLE GROUP
Model Details: sensory
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
Professor

Study Record Dates

First Submitted

January 23, 2020

First Posted

January 29, 2020

Study Start

May 20, 2019

Primary Completion

August 20, 2019

Study Completion

August 20, 2019

Last Updated

March 12, 2021

Record last verified: 2021-03

Data Sharing

IPD Sharing
Will not share

Locations

US(1)