Study of the Neurophysiological Response to Foodstuffs

NCT06051175 | Completed

• 1 other identifier: 1226Neurophy
• Study Type: interventional
• Target: 30
• Locations: 1 country
• Sites: 1

Brief 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

Keywords

sensory perception; physiological response; neurophysiological response; basic flavour

Outcome Measures

Primary Outcomes (6)

• The mean value of electroencephalography signal components at different flavours

  The mean value of electroencephalography (EEG) signal components delta (1-4 Hz), theta (4-8 Hz), alpha (8-12 Hz), low-beta (12-20 Hz), high-beta (20-30 Hz) and gamma (30-45 Hz) (in decibel) will be measure by the EEG raw signals recorded by a 64-channel EEG device for each flavour

  During the intervention

• Mean score of valence, arousal, dominance in the Self Assessment Manikin System for each flavour

  The characterization of the flavour is performed using a 9-point scale for quantifying valence (pleasant/unpleasant), arousal (exciting/calming) and dominance (overwhelming/subtle)

  Immediately after the intervention

• The mean value of heart rate and heart rate variability computed from the electrocardiography raw signal at different flavours

  The mean value of heart rate (in beats per minute), the heart rate variability (in milliseconds) and will be measure bt the electrocardiography (ECG) raw signal recorded by an ECG device for each flavour

  During the intervention

• The left and right pupil dilatation at different flavours

  The left and right pupil dilatation will be extracted from the eye tracker device

  During the intervention

• The electrodermal activity values at different flavours

  The electrodermal activity, namely the skin conductance response and skin conductance level (in microSiemens) will be directly measure by Galvanic skin response device

  During the intervention

• Facial expressions induced by different flavours

  The facial expressions (in action units) will be visually measured on the videos that were acquired using a camera

  During the intervention

Study Arms (5)

Sensory attributes perception - bitter taste

EXPERIMENTAL

During the experiment individuals will be exposed to caffeine solution, identifying the sensory attributes and basic flavours. Between the tastings of the different foodstuffs, neutralisation phases will occur, where participants will receive a neutral food stimulus. The judgement will be self-reported by the participants after contact with the food. While the study is taking place, physiological and neurophysiological data will be collected from participants: brain activity (EEG); cardiac activity (ECG); electrodermal activity (galvanic skin response); and facial mimicry via video analysis and eye tracking. These data will be analysed using physiological data analysis software. All participant data will be recorded using coding, ensuring anonymity and confidentiality.

Other: Bitter taste perception

Sensory attributes perception - salty taste

EXPERIMENTAL

Individuals will be exposed to sodium chloride solution, identifying the sensory attributes and basic flavours. Between the tastings of the different foodstuffs, neutralisation phases will occur, where participants will receive a neutral food stimulus. The judgement will be self-reported by the participants after contact with the food. While the study is taking place, physiological and neurophysiological data will be collected from participants: brain activity (EEG); cardiac activity (ECG); electrodermal activity (galvanic skin response); and facial mimicry via video analysis and eye tracking. These data will be analysed using physiological data analysis software. All participant data will be recorded using coding, ensuring anonymity and confidentiality.

Other: Salty taste perception

Sensory attributes perception - sweet taste

EXPERIMENTAL

Individuals will be exposed to sucrose solution, identifying the sensory attributes and basic flavours. Between the tastings of the different foodstuffs, neutralisation phases will occur, where participants will receive a neutral food stimulus. The judgement will be self-reported by the participants after contact with the food. While the study is taking place, physiological and neurophysiological data will be collected from participants: brain activity (EEG); cardiac activity (ECG); electrodermal activity (galvanic skin response); and facial mimicry via video analysis and eye tracking. These data will be analysed using physiological data analysis software. All participant data will be recorded using coding, ensuring anonymity and confidentiality.

Other: Sweet taste perception

Sensory attributes perception - acid taste

EXPERIMENTAL

Individuals will be exposed to citric acid solution, identifying the sensory attributes and basic flavours. Between the tastings of the different foodstuffs, neutralisation phases will occur, where participants will receive a neutral food stimulus. The judgement will be self-reported by the participants after contact with the food. While the study is taking place, physiological and neurophysiological data will be collected from participants: brain activity (EEG); cardiac activity (ECG); electrodermal activity (galvanic skin response); and facial mimicry via video analysis and eye tracking. These data will be analysed using physiological data analysis software. All participant data will be recorded using coding, ensuring anonymity and confidentiality.

Other: Acid taste perception

Sensory attributes perception - umami taste

EXPERIMENTAL

Individuals will be exposed to sodium glutamate monohydrate solution, identifying the sensory attributes and basic flavours. Between the tastings of the different foodstuffs, neutralisation phases will occur, where participants will receive a neutral food stimulus. The judgement will be self-reported by the participants after contact with the food. While the study is taking place, physiological and neurophysiological data will be collected from participants: brain activity (EEG); cardiac activity (ECG); electrodermal activity (galvanic skin response); and facial mimicry via video analysis and eye tracking. These data will be analysed using physiological data analysis software. All participant data will be recorded using coding, ensuring anonymity and confidentiality.

Other: Umami taste perception

Interventions

Bitter taste perception OTHER

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.

Sensory attributes perception - bitter taste

Salty taste perception OTHER

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.

Sensory attributes perception - salty taste

Sweet taste perception OTHER

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.

Sensory attributes perception - sweet taste

Acid taste perception OTHER

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.

Sensory attributes perception - acid taste

Umami taste perception OTHER

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.

Sensory attributes perception - umami taste

Eligibility Criteria

• Age: 18 Years - 25 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• healthy adults
• agree to take part in the study
• aged between 18 and 25

You may not qualify if:

• Participants with cardiovascular, neurological or psychiatric conditions
• Participants with food allergies or intolerances
• Participants with disability that does not allow them to fully utilise their sense of taste (ageusia) and smell (anosmia).

Sponsors & Collaborators

• Egas Moniz - Cooperativa de Ensino Superior, CRL: lead

Study Sites (1)

Instituto Universitário Egas Moniz

Almada, Monte de Caparica, 2829-511, Portugal

Location

MeSH Terms

Interventions

Candy

Intervention Hierarchy (Ancestors)

Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: TRIPLE
• Who Masked: PARTICIPANT, INVESTIGATOR, OUTCOMES ASSESSOR
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: September 7, 2023
• First Posted: September 22, 2023
• Study Start: March 1, 2023
• Primary Completion: July 1, 2023
• Study Completion: July 21, 2023
• Last Updated: September 22, 2023

Record last verified: 2023-09

Locations

PT (1)