Taste Bitter-Salty
Conditions
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.
Interventions
DIAGNOSTIC_TESTAstringency and bitterness perception
Participants will be involved in 1-4 experiments that test how they rate and differentiate between bitter and astringent flavored beverage samples
Sponsors
Purdue University
Study design
Observational model
OTHER
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
18 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI \> 18
Exclusion criteria
* issues with taste, smell, swallowing, choking, or salivation * trying to gain or lose weight
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 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 groupings of consumed samples | Through study completion, an average of three 60-minute visits | Hierarchical clustering of sample similarity |
| 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 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 |
Countries
United States
Outcome results
None listed