View clinical trials related to Taste Perception.
Filter by:The goal of this clinical trial is aimed to assess the gustatory perception and alteration in patients using either clear aligners or fix orthodontics treatment in orthodontic patient aged +18 years and not have any endocrine abnormalities, internal diseases, middle ear affections, xerostomia, or depression. The main question it aims to answer are: Does the clear aligner have an effect on taste perception following the treatment? Participants will be given a questionnaire before and after the orthodontic treatment to assess the taste perception following the orthodontic treatment. In addition, The Burghart taste strips (ODOFIN taste strips) will clinically assess the taste's function by using four concentrations on three separate occasions (T0, T1, and T2) ,The taste strips will be placed in about the same order; they will apply to the protruding tongue immediately posterior to its first third, either to the left or right side, to study lateralization. subjects will then be asked to close their mouths and choose one of five possible answers on a scale (sweet, sour, salty, bitter, no taste).
The aim of this research: 1. To analyze the possible influence of fixed orthodontic appliances on taste perception among patients undergoing conventional orthodontic treatment. 2. To objectively assess taste perception in patients with fixed orthodontic appliances using taste strips.
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.