Taste, AlteredNCT04248374
Fatty Acid Taste Rating With or Without Sour Taste Adaptation
A study testing Taste Intensity in people with Taste, Altered, run by Purdue University at 1 site in United States.
Trial summary
We are trying to figure out whether the fatty acid taste is differentiated from sour taste. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Taste, Altered
- What is being tested?
- Taste Intensity
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 38 participants
- Where
- 1 siteUnited States
- Study dates
- 7 Oct 2019to 30 Dec 2020
- Phase
- Interventional
- 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 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- -
Who cannot join
- taste disorder no allergy to alcohol
Trial locations and contacts
1 site in 1 country.
About this study
We are trying to figure out whether the fatty acid taste is differentiated from sour taste.
Read the detailed description
Participants will be asked to provide general demographic information such as gender, age and ethnicity. Their height and weight will be measured. Then, they will be trained with one of the sample solutions for intensity rating and adaptation to sour taste. There will be eight different sample solutions containing sucrose esters, xanthan gums to help fatty acids stay dissolved, and either acetic acid for sour compounds or, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, oleic acid, or linoleic acid for fatty acid taste. 2 g of each palmitic acid and stearic acids in solid form (their melting points are above body temperature) will also be placed in participants' mouth. All of these compounds are common in the commercial food supply.
The study procedure entails two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it. They will not swallow any samples and they will rinse their tongues thoroughly with 1% ethanol solution and water after expectorating the solution. They will consume one piece of unsalted cracker and rinse their tongues thoroughly again. Before moving to the next step, they will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.
For test B, participants will follow the same procedure of taste intensity ratings but with sour taste adaptation. For sour taste adaptation, the participants will hold sour taste solutions in their mouth for 5 seconds and rate its taste intensity. They will repeat rating the sourness until they rate its intensity as less than weak. When they feel the sour taste solution weak, they will taste one of the eight solutions and repeat the intensity rating with one of the sample solutions. After the taste intensity rating, the participants will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.
The participants will do both test A and B twice in random order on two separate days. Taste testing is expected to take 1 hour each day. They will receive $20 at the end of the two test days as compensation for their participation.
- Conditions
- Taste, Altered
- Being tested
- Taste Intensity
- Medical subject headings
- Dysgeusia
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Taste IntensityOther
Taste intensity with and without sour adaptation
| Study group | Role | What they receive |
|---|---|---|
| Fatty Acid Taste | No intervention | Fatty acid taste without sour adaptation |
| Fatty Acid Taste after sour adaptation | Experimental | Fatty Acid Taste after sour adaptation Receives: Other: Taste Intensity |
What is being measured
The primary outcome is the main question the study is designed to answer.
Taste Intensity
two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it.
Measured: 4 hours
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted30 Jan 2020
- Study start7 Oct 2019
- Primary completion8 Sep 2020
- Study completion30 Dec 2020
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Taste, AlteredStudies 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
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Model description
- Fatty Acid taste with and without sour adaptation
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 38 participants (actual)
Sponsor and investigators
- Lead sponsor
- Purdue University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Richard Mattes, Purdue University
- Investigators
- Richard D Mattes, PhD, Principal investigator, Purdue University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT04248374
- Sponsor's protocol ID
- 1907022413
- Status last verified
- May 2024
- First submitted
- 23 Jan 2020
- Last updated
- 7 May 2024
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 7 May 2024. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Fatty Acid Taste Rating With or Without Sour Taste Adaptation
- ClinicalTrials.gov ID
- NCT04248374
- Acronym / sponsor ID
- 1907022413
- Conditions
- Taste, Altered
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 38 participants (actual)
- Lead sponsor
- Purdue UniversityUniversity, hospital or other
- Study start
- 7 Oct 2019 (actual)
- Primary completion
- 8 Sep 2020 (actual)
- Study completion
- 30 Dec 2020 (actual)
- First posted
- 30 Jan 2020 (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.
We are trying to figure out whether the fatty acid taste is differentiated from sour taste.
Detailed description
Participants will be asked to provide general demographic information such as gender, age and ethnicity. Their height and weight will be measured. Then, they will be trained with one of the sample solutions for intensity rating and adaptation to sour taste. There will be eight different sample solutions containing sucrose esters, xanthan gums to help fatty acids stay dissolved, and either acetic acid for sour compounds or, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, oleic acid, or linoleic acid for fatty acid taste. 2 g of each palmitic acid and stearic acids in solid form (their melting points are above body temperature) will also be placed in participants' mouth. All of these compounds are common in the commercial food supply.
The study procedure entails two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it. They will not swallow any samples and they will rinse their tongues thoroughly with 1% ethanol solution and water after expectorating the solution. They will consume one piece of unsalted cracker and rinse their tongues thoroughly again. Before moving to the next step, they will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.
For test B, participants will follow the same procedure of taste intensity ratings but with sour taste adaptation. For sour taste adaptation, the participants will hold sour taste solutions in their mouth for 5 seconds and rate its taste intensity. They will repeat rating the sourness until they rate its intensity as less than weak. When they feel the sour taste solution weak, they will taste one of the eight solutions and repeat the intensity rating with one of the sample solutions. After the taste intensity rating, the participants will be asked to describe the taste quality of the sample solution they just tasted. They will repeat this procedure with the rest of the sample solutions.
The participants will do both test A and B twice in random order on two separate days. Taste testing is expected to take 1 hour each day. They will receive $20 at the end of the two test days as compensation for their participation.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Single blind (participant)
- Number of arms
- 2
- Model description
- Fatty Acid taste with and without sour adaptation
| Arm | Type | Receives |
|---|---|---|
| Fatty Acid Taste | No intervention | –Fatty acid taste without sour adaptation |
| Fatty Acid Taste after sour adaptation | Experimental | Other: Taste IntensityFatty Acid Taste after sour adaptation |
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- -
Key exclusion criteria (1 listed)
- taste disorder no allergy to alcohol
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 |
|---|---|---|
| Taste IntensityTaste intensity with and without sour adaptation | Other | Fatty Acid Taste after sour adaptation |
Primary outcome
Taste Intensity
Time frame: 4 hours
two sets of taste intensity ratings without (Test A) or with (Test B) sour taste adaptation. For test A, participants will taste one of the eight solutions or one of solid fatty acids, and rate its intensity before and after expectorating it.
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 7 May 2024.
- Individual participant dataSharing planned: No
Related trials for Taste, Altered
Recruiting
Taste Alterations Study
Chemotherapy Side Effects, Taste, Altered
Not yet recruiting
Personalised Nutritional Care in Older Patients With Pancreatic Ductal Adenocarcinoma
Pancreatic Cancer
Recruiting
Gustabor Phase 2 - Treating Taste Changes During Cancer Therapy: A Randomized Study Evaluating an AI- Based Nutrition Intervention
Multiple Myeloma (MM), GI Cancer
RecruitingObservational study
Changes in Taste and Eating Habits Associated With GLP-1 Agonists in Weight Loss Patients
Obesity & Overweight, Taste Alterations
Not yet recruitingObservational study
Adaptation Strategies for Coping With the Impact of Sensory Alterations on Eating Behavior in Children With Cancer: A Qualitative Study From the Perspective of Children and Parents
Taste Alterations, Smell Disorder
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.
Richard D Mattes, PhD principal investigator
Purdue University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Taste Intensity in people with Taste, Altered, run by Purdue University at 1 site in United States.
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 1 inclusion and 1 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 7 May 2024. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
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?
Taste Intensity (time frame: 4 hours). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 7 May 2024.