NCT04245488|Completed
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Sponsor study identifier
interventional
15
1 country
1
Study Start
May 20, 2019
Actual (reported)Primary Completion
August 20, 2019
Actual (reported)Study Completion
August 20, 2019
Actual (reported)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.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
August 20, 2019
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.
May 20, 2019
Actual (reported)August 20, 2019
Actual (reported)August 20, 2019
Actual (reported)January 23, 2020
Actual (reported)January 29, 2020
Actual (reported)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
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.
rate intensity of sour solutions and fatty acid solutions
Registry-reported names are shown in full. Names without a link have not yet been matched to a Syfrah profile.
Purdue University
West Lafayette, Indiana, 47907, United States
Richard D Mattes, PhD
Purdue University
15 participants (actual enrollment reported by the registry).
First Submitted
January 23, 2020
First Posted
January 29, 2020
Study Start
May 20, 2019
Actual (reported)Influence of Medication Taste on Pediatric Prescribers' Prescribing Habits
Contact the study team to confirm eligibility.
Primary Completion
August 20, 2019
Actual (reported)Study Completion
August 20, 2019
Actual (reported)Last Updated
March 12, 2021
Record last verified: 2021-03
Download the complete ClinicalTrials.gov record imported by Syfrah, including fields not shown in this page. The registry may contain a newer revision.
Source: ClinicalTrials.gov.
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