Healthy NutritionNCT06051175
Study of the Neurophysiological Response to Foodstuffs
A study testing Bitter taste perception, Salty taste perception and Sweet taste perception in people with Healthy Nutrition, run by Egas Moniz - Cooperativa de Ensino Superior, CRL at 1 site in Portugal.
Trial 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. Read more about this study
- Who is it for?
- Ages 18 to 25 yearsHealthy volunteers can take part
- Conditions the study is for
- Healthy Nutrition
- What is being tested?
- Bitter taste perception, Salty taste perception and Sweet taste perception
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 30 participants
- Where
- 1 sitePortugal
- Study dates
- 1 Mar 2023to 21 Jul 2023
- 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 25 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- healthy adults
- agree to take part in the study
- aged between 18 and 25
Who cannot join
- 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).
Trial locations and contacts
1 site in 1 country.
Portugal1 site
Instituto Universitário Egas Moniz
Almada, Monte de Caparica, 2829-511
About this study
Official title: Effect of Food Sensorial Perception on Brain Activity, Cardiovascular Activity, Facial Mimicry and Electrodermal Activity
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.
Read more
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.
Read the detailed description
Participation in the Study of the neurophysiological response to foodstuffs in university students with the aim of investigating the effect of the perception of the sensory attributes of different foodstuffs on the physiological and neurophysiological response of healthy university students, which consists of the following participation: Completion of a survey with the aim of finding out the participant's family history in terms of pathologies and/or allergies/intolerances, gender, age, medication, smoking habits and lifestyles, anthropometric data.
Participants will carry out an analysis of the perception of sensory attributes of 5 different solutions representing basic flavours. During the analysis of sensory attributes, the participants will have to pass the solutions over the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analysing the various solutions, participants will rinse their mouths out with water.
Simultaneously with the analysis of sensory attributes, each participant will undergo an assessment of brain activity and physiological activity using the following non-invasive methods: Electroencephalography technique, which consists of monitoring brain electrical activity using a cap with electrodes on the head. The electrocardiography technique, which consists of monitoring cardiac electrical activity by placing 3 electrodes on the forearm. Facial mimicry via video analysis and eye tracking, which consists of monitoring facial mimicry by recording test videos for each participant. The participant will be recorded throughout the experiment. Electrodermal activity using the galvanic response of the skin, where the participant will place their index finger and middle finger on a sensor for analysis. The evaluation of brain activity, which includes all the techniques described above, lasts a maximum of one hour.
- Conditions
- Healthy Nutrition
- Being tested
- Bitter taste perception, Salty taste perception, Sweet taste perception, Acid taste perception, Umami taste perception
- Keywords
- sensory perception, physiological response, neurophysiological response, basic flavour
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Bitter taste perceptionOther
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.
Salty taste perceptionOther
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.
Sweet taste perceptionOther
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.
Acid taste perceptionOther
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.
Umami taste perceptionOther
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.
| Study group | Role | What they receive |
|---|---|---|
| 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. Receives: 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. Receives: 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. Receives: 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. Receives: 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. Receives: Other: Umami taste perception |
What is being measured
The primary outcome is the main question the study is designed to answer.
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
Measured: 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)
Measured: 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
Measured: 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
Measured: 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
Measured: 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
Measured: During the intervention
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted22 Sep 2023
- Study start1 Mar 2023
- Primary completion1 Jul 2023
- Study completion21 Jul 2023
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Healthy NutritionStudies 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
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Triple blind
- Who is masked
- Participant, Investigator, Outcomes assessor
- Enrolment
- 30 participants (actual)
Sponsor and investigators
- Lead sponsor
- Egas Moniz - Cooperativa de Ensino Superior, CRL
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06051175
- Sponsor's protocol ID
- 1226Neurophy
- Status last verified
- Sep 2023
- First submitted
- 7 Sep 2023
- Last updated
- 22 Sep 2023
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Study at a glance
From the registry record, last updated by the sponsor on 22 Sep 2023. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Effect of Food Sensorial Perception on Brain Activity, Cardiovascular Activity, Facial Mimicry and Electrodermal Activity
- ClinicalTrials.gov ID
- NCT06051175
- Acronym / sponsor ID
- 1226Neurophy
- Conditions
- Healthy Nutrition
- Keywords
- sensory perception, physiological response, neurophysiological response, basic flavour
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 30 participants (actual)
- Lead sponsor
- Egas Moniz - Cooperativa de Ensino Superior, CRLUniversity, hospital or other
- Study start
- 1 Mar 2023 (actual)
- Primary completion
- 1 Jul 2023 (actual)
- Study completion
- 21 Jul 2023 (actual)
- First posted
- 22 Sep 2023 (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.
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.
Detailed description
Participation in the Study of the neurophysiological response to foodstuffs in university students with the aim of investigating the effect of the perception of the sensory attributes of different foodstuffs on the physiological and neurophysiological response of healthy university students, which consists of the following participation: Completion of a survey with the aim of finding out the participant's family history in terms of pathologies and/or allergies/intolerances, gender, age, medication, smoking habits and lifestyles, anthropometric data.
Participants will carry out an analysis of the perception of sensory attributes of 5 different solutions representing basic flavours. During the analysis of sensory attributes, the participants will have to pass the solutions over the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analysing the various solutions, participants will rinse their mouths out with water.
Simultaneously with the analysis of sensory attributes, each participant will undergo an assessment of brain activity and physiological activity using the following non-invasive methods: Electroencephalography technique, which consists of monitoring brain electrical activity using a cap with electrodes on the head. The electrocardiography technique, which consists of monitoring cardiac electrical activity by placing 3 electrodes on the forearm. Facial mimicry via video analysis and eye tracking, which consists of monitoring facial mimicry by recording test videos for each participant. The participant will be recorded throughout the experiment. Electrodermal activity using the galvanic response of the skin, where the participant will place their index finger and middle finger on a sensor for analysis. The evaluation of brain activity, which includes all the techniques described above, lasts a maximum of one hour.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Triple blind (participant, investigator, outcomes assessor)
- Number of arms
- 5
| Arm | Type | Receives |
|---|---|---|
| Sensory attributes perception - bitter taste | Experimental | Other: Bitter taste perceptionDuring 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. |
| Sensory attributes perception - salty taste | Experimental | Other: Salty taste perceptionIndividuals 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. |
| Sensory attributes perception - sweet taste | Experimental | Other: Sweet taste perceptionIndividuals 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. |
| Sensory attributes perception - acid taste | Experimental | Other: Acid taste perceptionIndividuals 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. |
| Sensory attributes perception - umami taste | Experimental | Other: Umami taste perceptionIndividuals 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. |
Who may qualify
- Ages
- 18 to 25 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- healthy adults
- agree to take part in the study
- aged between 18 and 25
Key exclusion criteria (3 listed)
- 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).
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 |
|---|---|---|
| Bitter taste perceptionParticipants 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. | Other | Sensory attributes perception - bitter taste |
| Salty taste perceptionParticipants 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. | Other | Sensory attributes perception - salty taste |
| Sweet taste perceptionParticipants 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. | Other | Sensory attributes perception - sweet taste |
| Acid taste perceptionParticipants 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. | Other | Sensory attributes perception - acid taste |
| Umami taste perceptionParticipants 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. | Other | Sensory attributes perception - umami taste |
Primary outcome
The mean value of electroencephalography signal components at different flavours
Time frame: During the intervention
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
Mean score of valence, arousal, dominance in the Self Assessment Manikin System for each flavour
Time frame: Immediately after the intervention
The characterization of the flavour is performed using a 9-point scale for quantifying valence (pleasant/unpleasant), arousal (exciting/calming) and dominance (overwhelming/subtle)
The mean value of heart rate and heart rate variability computed from the electrocardiography raw signal at different flavours
Time frame: During the intervention
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
The left and right pupil dilatation at different flavours
Time frame: During the intervention
The left and right pupil dilatation will be extracted from the eye tracker device
The electrodermal activity values at different flavours
Time frame: During the intervention
The electrodermal activity, namely the skin conductance response and skin conductance level (in microSiemens) will be directly measure by Galvanic skin response device
Facial expressions induced by different flavours
Time frame: During the intervention
The facial expressions (in action units) will be visually measured on the videos that were acquired using a camera
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 22 Sep 2023.
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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.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Bitter taste perception, Salty taste perception and Sweet taste perception in people with Healthy Nutrition, run by Egas Moniz - Cooperativa de Ensino Superior, CRL at 1 site in Portugal.
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 3 inclusion and 3 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 22 Sep 2023. 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 Portugal. 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?
The mean value of electroencephalography signal components at different flavours (time frame: During the intervention). The study lists 6 primary outcomes in all. 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 22 Sep 2023.