Salivary Interactions With Chemosensations

Stopped early · Not applicable

Conditions studied: Diet, Food Choice, Taste

In brief

A counterbalanced, crossover design will be used to evaluate whether exposure to flavors vs. a control over time alters the perception of the flavor by changing an individual's salivary protein profile. Participants will complete 3 acute tasting protocols (baseline, after intervention 1, after intervention 2). The interventions will be with the flavor (epigallocatechin gallate, linolenic acid, capsaicin) or a control, in counterbalanced order, and will involve swishing and swallowing a solution of that sample 5 times per day for two weeks. Each of these flavors will be a separate sub-study.

Key facts

Study ID

NCT03883880

Run by

Purdue University

People needed

32

Starts

2019-01-05

Expected to finish

2021-12-01

Last updated by the study team

2023-05-25

Who can join

Age: 18 and older, up to 45. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Agree to maintain current diet throughout intervention
• Agree to inform us if medication use changes during study.
• Willing and able to taste and consume samples, as well as take pictures to document use of the flavor during intervention.

You may not qualify if…

• Known issues with salivation, taste, or smell
• Taking medications other than birth control
• User of tobacco products or electronic cigarettes within the last 30 days

Where it is running

• Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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