Taste Perception Clinical Trial
Official title:
Taste, Fat Sensation and Texture Study of Dutch and Malaysian Diets
Food is selected primarily on their taste and texture properties. It is essential to get more
insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets
for a better understanding of food choices. Currently, there is insufficient information on
taste and texture properties of foods to relate these properties to the composition of diets
and individual food choice in larger (observational) studies.
In the current study, the investigators want to assess the perceived intensities of the 5
basic tastes, i.e. sweet, salt, sour, bitter and umami, as well as fat sensation and texture,
in an array of about 1,000 often consumed Dutch and Malaysian foods. The investigators aim to
do this with a trained sensory panel, which is a well-accepted way of assessing perception of
sensory attributes.
With the current study, the investigators aim to build a table, which is comparable to the
food composition table, but contains data that describes foods and meals in terms of sensory
properties. That is, investigators want to quantify sensory characteristics of about 1,000
commonly eaten Dutch and Malaysian foods. This enables investigators to add sensory
information to the food intake data that is already being collected in observational studies,
and to further understand food choices in specific populations, such as elderly and patient
groups. In current project, the investigators also aim to compare the Dutch diet to the
Malaysian diet in term of sensory properties.
The study is an observational study on taste and texture of commonly consumed Dutch and
Malaysian foods with three phases, i.e. screening, training and tasting sessions.
The study will be held in the sensory tasting rooms at Wageningen University, The Netherlands
and Taylor's University, Malaysia, respectively.
After the recruitment and prior to the training and tasting sessions, there will be a 2-hour
screening session (Phase I) during which the investigators will select respective Dutch and
Malaysian participants based on their performance in a sensory test.
During the training session (Phase II), the participants need to commit and involve in 2
1½-hour sessions a week for approximately four- six months (until sufficiently trained).
At the tasting sessions (Phase III), trained Dutch and Malaysian panellist also need to
involve in 2-3 sessions a week for a consecutive three years. Each session will take
approximately 1½ hour. During this session, series of food will be rated for their taste, fat
and texture. In addition, food texture will be measured by eating rate and quantifying the
size of the bites which it is eaten.
The usual performance of the panellist also are discussed with the panellists and monitored
throughout the training phase and regularly (each month) during the tasting phase.
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