Taste PerceptionNCT03233503
Taste, Fat Sensation and Texture Study
An observational study of Taste Perception and Fat Sensation, run by Wageningen University.
Trial summary
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better understanding of food choices. Read more about this study
- Who is it for?
- Ages 18 to 55 yearsHealthy volunteers can take part
- Conditions the study is for
- Taste Perception, Fat Sensation, Eating Rate
- What is being tested?
- Basic taste, fat sensation and texture perception
- How many people
- 35 participants
- Where
- No sites listed yet
- Study dates
- 13 Mar 2014to 22 Dec 2016
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 55 years
- All sexes
- Healthy volunteers accepted
- Adult
Study population: Only Dutchs are allowed to participate as Dutch taste panel; and only Malaysians are allowed to participate as Malaysian taste panel
Who may be able to join
- Age: 18-55 years
- BMI: 18.5-25kg/m2 (self-reported)
- Physically and mentally healthy as not suffering or under control by any medications
- Available during the whole period and shown to be committed to participate 3 times/wk
- Good performance on the sensory tests during the screening
Who cannot join
- Smoking (equal or more than 1 unit per day and those stopped smoking less than3 months)
- Excessive alcoholic consumer (more than 21 units per week)
- Being vegetarian or having religious dietary restrictions
- Reported to have certain dental limitations (denture, tongue piercing or difficulties in chewing and swallowing)
- Reported intolerance or allergies to foods
- Using medications that are known to affect taste and smell identification
- Being pregnant or lactating
- Participating and/or planning to participate in other studies for the coming three years
About this study
Official title: Taste, Fat Sensation and Texture Study of Dutch and Malaysian Diets
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better understanding of food choices. Currently, there is insufficient information on taste and texture properties of foods to relate these properties to the composition of diets and individual food choice in larger (observational) studies.
In the current study, the investigators want to assess the perceived intensities of the 5 basic tastes, i.e. sweet, salt, sour, bitter and umami, as well as fat sensation and texture, in an array of about 1,000 often consumed Dutch and Malaysian foods. The investigators aim to do this with a trained sensory panel, which is a well-accepted way of assessing perception of sensory attributes.
With the current study, the investigators aim to build a table, which is comparable to the food composition table, but contains data that describes foods and meals in terms of sensory properties. That is, investigators want to quantify sensory characteristics of about 1,000 commonly eaten Dutch and Malaysian foods. This enables investigators to add sensory information to the food intake data that is already being collected in observational studies, and to further understand food choices in specific populations, such as elderly and patient groups. In current project, the investigators also aim to compare the Dutch diet to the Malaysian diet in term of sensory properties.
Read the detailed description
The study is an observational study on taste and texture of commonly consumed Dutch and Malaysian foods with three phases, i.e. screening, training and tasting sessions.
The study will be held in the sensory tasting rooms at Wageningen University, The Netherlands and Taylor's University, Malaysia, respectively.
After the recruitment and prior to the training and tasting sessions, there will be a 2-hour screening session (Phase I) during which the investigators will select respective Dutch and Malaysian participants based on their performance in a sensory test.
During the training session (Phase II), the participants need to commit and involve in 2 1½-hour sessions a week for approximately four- six months (until sufficiently trained).
At the tasting sessions (Phase III), trained Dutch and Malaysian panellist also need to involve in 2-3 sessions a week for a consecutive three years. Each session will take approximately 1½ hour. During this session, series of food will be rated for their taste, fat and texture. In addition, food texture will be measured by eating rate and quantifying the size of the bites which it is eaten.
The usual performance of the panellist also are discussed with the panellists and monitored throughout the training phase and regularly (each month) during the tasting phase.
- Conditions
- Taste Perception, Fat Sensation, Eating Rate, Bite Size
- Being tested
- Basic taste, fat sensation and texture perception
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Basic taste, fat sensation and texture perceptionDiagnostic test
This is an observational Sensory study methodologically similar to "Astringency and bitterness perception clinicalTrials.gov identifier NCT03171402 "Participants are first involved in sensory training sessions that train how they recognise between different basic tastes and differentiate perceived intensity in solutions and foods. After 6 months of training, the trained participants are involved in tasting a wide array of commonly consumed foods. At this study phase, participants will rate for the foods' taste, fat sensation perception and texture
| Study group | Role | What they receive |
|---|---|---|
| Dutch trained taste panel | The study population consists of a sample of 15 healthy Dutch males and females, recruited in the Wageningen area. Receives: Diagnostic Test: Basic taste, fat sensation and texture perception | |
| Malaysian trained taste panel | The study population consists of a sample of 20 healthy Malaysian males and females, recruited in the Subang Jaya, Selangor area. Receives: Diagnostic Test: Basic taste, fat sensation and texture perception |
What is being measured
The primary outcome is the main question the study is designed to answer.
Comparison of panel performance results of two trained Dutch and Malaysian panelist
For individual taste attributes of the reference solutions and reference foods, analysis of variance (ANOVA) was used to evaluate the performance of each panel on discrimination, repeatability and agreement according to the following model:
Attribute= µ + product (P) + assessor (A) + replicate (r) + product*assessor (P*A) + product*replicate (P*r) + assessor*replicate (A*r) + E, where product= discrimination, assessor= consistency of ratings between assessors, replicate= consistency of ratings from one session to another, product*replicate= panel repeatability, product*assessor = agreement between assessors, assessor*replicate= assessor repeatability. The replicate scores deviated from the product mean for all taste attributes from the total scale were also reported as root mean squared error (RMSE) of the ANOVA model without replicate effect
Measured: Phase II training , an average of 3 hours visit per week
Dutch trained panelist-generated taste intensity ratings of commonly consumed Dutch foods
The intensity rating of taste: sweet, salt, sour, bitter, umami and fat sensation on the 100-point quantitative Spectrum scales
Measured: Through study completion, an average of 3hours visit per week
Malaysian trained panelist-generated taste intensity ratings of commonly consumed Malaysian foods
The intensity rating of taste: sweet, salt, sour, bitter, umami and fat sensation on the 100-point quantitative Spectrum scales
Measured: Through study completion, an average of 3hours visit per week
Secondary outcomes (1)
The behavior measures of food texture related properties of commonly consumed foods
The eating rate was measured and the bite size was quantified
Measured: Through study completion, an average of 3hours visit per week
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted28 Jul 2017
- Study start13 Mar 2014
- Primary completion22 Dec 2016
- Study completion22 Dec 2016
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for Taste PerceptionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Other
- Time perspective
- Cross-sectional
- Enrolment
- 35 participants (actual)
Sponsor and investigators
- Lead sponsor
- Wageningen University
- Sponsor type
- University, hospital or other
- Collaborators
- Taylor's University
- Responsible party
- Principal investigator, Monica Mars, Wageningen University
- Investigators
- Monica Mars, PhD, Study chair, Wageningen University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT03233503
- Sponsor's protocol ID
- NL47315.081.13
- Status last verified
- Aug 2025
- First submitted
- 20 Jul 2017
- Last updated
- 20 Aug 2025
- Results posted
- No
- Data monitoring committee
- No
Publications
van Langeveld AWB, Teo PS, Mars M, Feskens EJM, de Graaf C, de Vries JHM. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure. Eur J Clin Nutr. 2019 Jan;73(1):132-140. doi: 10.1038/s41430-018-0300-1. Epub 2018 Sep 25.
PubMed 30254242
Study at a glance
From the registry record, last updated by the sponsor on 20 Aug 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Taste, Fat Sensation and Texture Study of Dutch and Malaysian Diets
- ClinicalTrials.gov ID
- NCT03233503
- Acronym / sponsor ID
- NL47315.081.13
- Conditions
- Taste Perception, Fat Sensation, Eating Rate, Bite Size
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 35 participants (actual)
- Lead sponsor
- Wageningen UniversityUniversity, hospital or other
- Collaborators
- Taylor's University
- Study start
- 13 Mar 2014 (actual)
- Primary completion
- 22 Dec 2016 (actual)
- Study completion
- 22 Dec 2016 (actual)
- First posted
- 28 Jul 2017 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better understanding of food choices. Currently, there is insufficient information on taste and texture properties of foods to relate these properties to the composition of diets and individual food choice in larger (observational) studies.
In the current study, the investigators want to assess the perceived intensities of the 5 basic tastes, i.e. sweet, salt, sour, bitter and umami, as well as fat sensation and texture, in an array of about 1,000 often consumed Dutch and Malaysian foods. The investigators aim to do this with a trained sensory panel, which is a well-accepted way of assessing perception of sensory attributes.
With the current study, the investigators aim to build a table, which is comparable to the food composition table, but contains data that describes foods and meals in terms of sensory properties. That is, investigators want to quantify sensory characteristics of about 1,000 commonly eaten Dutch and Malaysian foods. This enables investigators to add sensory information to the food intake data that is already being collected in observational studies, and to further understand food choices in specific populations, such as elderly and patient groups. In current project, the investigators also aim to compare the Dutch diet to the Malaysian diet in term of sensory properties.
Detailed description
The study is an observational study on taste and texture of commonly consumed Dutch and Malaysian foods with three phases, i.e. screening, training and tasting sessions.
The study will be held in the sensory tasting rooms at Wageningen University, The Netherlands and Taylor's University, Malaysia, respectively.
After the recruitment and prior to the training and tasting sessions, there will be a 2-hour screening session (Phase I) during which the investigators will select respective Dutch and Malaysian participants based on their performance in a sensory test.
During the training session (Phase II), the participants need to commit and involve in 2 1½-hour sessions a week for approximately four- six months (until sufficiently trained).
At the tasting sessions (Phase III), trained Dutch and Malaysian panellist also need to involve in 2-3 sessions a week for a consecutive three years. Each session will take approximately 1½ hour. During this session, series of food will be rated for their taste, fat and texture. In addition, food texture will be measured by eating rate and quantifying the size of the bites which it is eaten.
The usual performance of the panellist also are discussed with the panellists and monitored throughout the training phase and regularly (each month) during the tasting phase.
Study design
- Observational model
- Other
- Time perspective
- Cross-sectional
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Dutch trained taste panel | – | Diagnostic Test: Basic taste, fat sensation and texture perceptionThe study population consists of a sample of 15 healthy Dutch males and females, recruited in the Wageningen area. |
| Malaysian trained taste panel | – | Diagnostic Test: Basic taste, fat sensation and texture perceptionThe study population consists of a sample of 20 healthy Malaysian males and females, recruited in the Subang Jaya, Selangor area. |
Who may qualify
- Ages
- 18 to 55 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
- Study population
- Only Dutchs are allowed to participate as Dutch taste panel; and only Malaysians are allowed to participate as Malaysian taste panel
Key inclusion criteria (5 listed)
- Age: 18-55 years
- BMI: 18.5-25kg/m2 (self-reported)
- Physically and mentally healthy as not suffering or under control by any medications
- Available during the whole period and shown to be committed to participate 3 times/wk
- Good performance on the sensory tests during the screening
Key exclusion criteria (8 listed)
- Smoking (equal or more than 1 unit per day and those stopped smoking less than3 months)
- Excessive alcoholic consumer (more than 21 units per week)
- Being vegetarian or having religious dietary restrictions
- Reported to have certain dental limitations (denture, tongue piercing or difficulties in chewing and swallowing)
- Reported intolerance or allergies to foods
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Basic taste, fat sensation and texture perceptionThis is an observational Sensory study methodologically similar to "Astringency and bitterness perception clinicalTrials.gov identifier NCT03171402 "Participants are first involved in sensory training sessions that train how they recognise between different basic tastes and differentiate perceived intensity in solutions and foods. After 6 months of training, the trained participants are involved in tasting a wide array of commonly consumed foods. At this study phase, participants will rate for the foods' taste, fat sensation perception and texture | Diagnostic test | Dutch trained taste panel, Malaysian trained taste panel |
Primary outcome
Comparison of panel performance results of two trained Dutch and Malaysian panelist
Time frame: Phase II training , an average of 3 hours visit per week
For individual taste attributes of the reference solutions and reference foods, analysis of variance (ANOVA) was used to evaluate the performance of each panel on discrimination, repeatability and agreement according to the following model: Attribute= µ + product (P) + assessor (A) + replicate (r) + product*assessor (P*A) + product*replicate (P*r) + assessor*replicate (A*r) + E, where product= discrimination, assessor= consistency of ratings between assessors, replicate= consistency of ratings from one session to another, product*replicate= panel repeatability, product*assessor = agreement between assessors, assessor*replicate= assessor repeatability. The replicate scores deviated from the product mean for all taste attributes from the total scale were also reported as root mean squared error (RMSE) of the ANOVA model without replicate effect
Dutch trained panelist-generated taste intensity ratings of commonly consumed Dutch foods
Time frame: Through study completion, an average of 3hours visit per week
The intensity rating of taste: sweet, salt, sour, bitter, umami and fat sensation on the 100-point quantitative Spectrum scales
Malaysian trained panelist-generated taste intensity ratings of commonly consumed Malaysian foods
Time frame: Through study completion, an average of 3hours visit per week
The intensity rating of taste: sweet, salt, sour, bitter, umami and fat sensation on the 100-point quantitative Spectrum scales
1 secondary outcome
The behavior measures of food texture related properties of commonly consumed foods
Time frame: Through study completion, an average of 3hours visit per week
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 20 Aug 2025.
- Derived from this study: PubMed 30254242van Langeveld AWB, Teo PS, Mars M, Feskens EJM, de Graaf C, de Vries JHM. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure. Eur J Clin Nutr. 2019 Jan;73(1):132-140. doi: 10.1038/s41430-018-0300-1. Epub 2018 Sep 25.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Monica Mars, PhD study chair
Wageningen University
Questions about this trial
What is this clinical trial studying?
An observational study of Taste Perception and Fat Sensation, run by Wageningen University.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 5 inclusion and 8 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 20 Aug 2025. Status can change between updates, so confirm with the study contact before making plans.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Comparison of panel performance results of two trained Dutch and Malaysian panelist (time frame: Phase II training , an average of 3 hours visit per week). The study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT03233503, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 20 Aug 2025.