Modulation of oral food processing behaviour by aromas
Completed
- Conditions
- nvt10003018
- Registration Number
- NL-OMON31267
- Lead Sponsor
- Wageningen Center for Food Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 10
Inclusion Criteria
- Age: 18-50 year
- Willingness to comply with the procedure of inserting a retro-nasal olfactometer tube in the back of the nose
- Willingness to comply with the procedure of putting VMG sensors on the face
- Normal sense of smell (self-reported)
Exclusion Criteria
- Allergic to dairy foods
- Disturbed sense of smell
Study & Design
- Study Type
- Observational invasive
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>The degree of oral processing, specific movements during this processing, the<br /><br>duration of this processing, and the time between consecutive bites is measured<br /><br>by the 10 VMG sensors. The bite size is measured by a scale that is connected<br /><br>to a computer.</p><br>
- Secondary Outcome Measures
Name Time Method <p>N/A</p><br>
Related Research Topics
Explore scientific publications, clinical data analysis, treatment approaches, and expert-compiled information related to the mechanisms and outcomes of this trial. Click any topic for comprehensive research insights.
How do olfactory receptor pathways modulate oral food processing behavior in NL-OMON31267 observational study?
What comparative effectiveness data exists for aroma-based interventions versus standard sensory therapies in dysphagia management?
Which biomarkers correlate with aroma-induced changes in mastication and swallowing patterns in food science research?
What adverse events are associated with invasive aroma exposure during oral behavior studies at Wageningen University?
How do aroma compounds synergize with taste perception mechanisms to influence eating behavior in clinical trials?