Effect of aroma quality on ad libitum food intake at different viscosities
Completed
- Conditions
- etiologie van obesitascorpulenceoverweight
- Registration Number
- NL-OMON35146
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 50
Inclusion Criteria
healthy
18-45 year old
BMI 18.5-26
healthy appetite
unrestrained eater
Exclusion Criteria
dieting during past 2 months
intollerance or allergic to one of the ingredients
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>amount of food consumed</p><br>
- Secondary Outcome Measures
Name Time Method <p>food choice test:<br /><br>- explicit liking<br /><br>- explicit wanting<br /><br>- implicit wanting<br /><br>- food preference (freqency)<br /><br><br /><br>Monitored during the experiment:<br /><br>- fullness<br /><br>- hungre<br /><br>- satiation<br /><br>- thirst<br /><br>- desire to eat<br /><br>- desire to eat something savory<br /><br>- desire to eat something sweet<br /><br>- pleasantness of eaten food product</p><br>