Astringency and Bitterness Perception
- Conditions
- Taste Bitter-Salty
- Interventions
- Diagnostic Test: Astringency and bitterness perception
- Registration Number
- NCT03171402
- Lead Sponsor
- Purdue University
- Brief Summary
The investigators are conducting a study to better understand how the average consumer differentiates between bitter and astringent sensations, both of which are typically unpleasant sensations characteristic of some healthy foods. Astringency is the dry/rough sensation elicited by foods such as green bananas and some wines. Although trained scientists can differentiate between these stimuli, untrained participants rate them similarly, despite their differences. This confusion has created additional barriers in understanding the mechanism of astringent perception, which is currently debated. Understanding how to design experiments where untrained participants can clearly evaluate both sensations will lay the foundation to better understand astringency.
One mechanism that is believed to contribute to astringency is the interaction of astringent stimuli with salivary proteins. Interestingly, the salivary protein profile may be influenced by consumption of fruits and vegetables. Therefore, the investigators will evaluate how bitter and astringent perceptions differ among high and low consumers of fruits and vegetables by collecting saliva following exposure to the stimuli. This knowledge will inform approaches to increase the appeal of healthy food.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 92
- BMI > 18
- issues with taste, smell, swallowing, choking, or salivation
- trying to gain or lose weight
Study & Design
- Study Type
- OBSERVATIONAL
- Study Design
- Not specified
- Arm && Interventions
Group Intervention Description Low fruit and vegetable consumers Astringency and bitterness perception Participants with low F\&V consumption, as defined by 24-hr dietary recall High fruit and vegetable consumers Astringency and bitterness perception Participants with high F\&V consumption, as defined by 24-hr dietary recall
- Primary Outcome Measures
Name Time Method Participant-generated sensory ratings of consumed samples Through study completion, an average of three 30-minute visits Liking and flavor intensity ratings on the general labeled magnitude scale
Participant-generated ratings of consumed samples relative to reference samples Through study completion, an average of three 60-minute visits Similarity ratings of samples compared to three reference samples on a visual analog scale
Participant-generated groupings of consumed samples Through study completion, an average of three 60-minute visits Hierarchical clustering of sample similarity
Participant-generated "check-all-that-apply" ratings of consumed samples Through study completion, an average of three 30-minute visits 10-20 descriptors that are checked or unchecked by each participant to describe each sample
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
Purdue University
🇺🇸West Lafayette, Indiana, United States