Saliva Production, Taste Perception
Conditions
Keywords
taste, saliva, food pairing, salivary protein, mucin, salivary flow rate
Brief summary
To determine the effect of flavored, carbonated drinks on salivary flow rate, saliva composition, and taste perceptions compared with control drinks (water, carbonated water, non-carbonated)
Detailed description
Previous studies have shown that drinking a beverage can stimulate the production of saliva and alter its composition. These effects could impact oral processing and taste perceptions. Various ingredients in beverages such as carbonation may affect saliva and oral processing. The objective of this study is to determine the effect of flavored carbonated beverages on salivary flow rate, saliva composition (pH, mucins, carbonic anhydrase, and total protein), and taste perceptions compared with unflavored and non-carbonated control drinks.
Interventions
OTHERBeverage
15 milliliter aliquot interspersed with tastants with a 3 minute break between tastants
Sponsors
PepsiCo Global R&D
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Outcomes Assessor)
Masking description
Partially blinded. Uncarbonated flavored drinks and water are distinguishable from carbonated flavored drinks and water.
Eligibility
Sex/Gender
ALL
Age
18 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* Subject is male or female * If female, subject is not pregnant or nursing (based on self-report) * Subject is 18-45 years of age, inclusive * Subject is a regular consumer of carbonated drinks (questionnaire) * Subject is willing to avoid alcohol consumption 24 hours prior to visits * Subject is willing to fast (no food or gum) for 2 hours prior to study sessions * Able to speak, write, and read English * Provision of written consent to participate
Exclusion criteria
* Subject smokes, vapes, or uses any nicotine/tobacco products (or has quit for less than 6 months) * Subject currently has or recently had an illness (cold, flu, COVID) within the past month * Subject has a condition affecting the oral cavity such as Xerostomia (dry mouth), Sores/lesions, Untreated dental caries, Major dental implants/appliances (including dentures) * Subject has a reduced sense of taste (dysgeusia) or smell (parosmia) * Subject has a health condition that would interfere with the study as indicated on the general health questionnaire (GHQ) (including cardiovascular, renal, or metabolic diseases) * Subject has participated in a clinical trial within the past 30 days * Subject has participated in any PepsiCo trial within past 6 months * Subject has a condition or is taking medication that the investigator believes would interfere with his/her ability to provide informed consent, comply with the study protocol, which might confound the interpretation of the study results, or put the person at undue risk * Subject is employed by, or has a parent, guardian, or other immediate family member employed by a company that manufactures any products that compete with any PepsiCo product. If subject is unsure if a company would be considered a competitor to PepsiCo, they will be asked to please let the study investigator know the name of the other company and the nature of their relationship to that company before they sign the informed consent.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Salivary flow rate | At each of six 2 hour test sessions 2-8 days apart at same time of day | 5 minute passive drool saliva and 10 minute filter paper saliva (one sample each from tongue and palate) collected in a fixed sequence of tastant flavors (same for each session) and the assigned test beverage intervention (different for each session) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Salivary pH | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | Lab test |
| Saliva carbonic anhydrase concentration | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | Lab test, unit mg/L |
| Saliva total protein concentration | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | Lab test, unit mg/ml |
| Saliva mucin 5B concentration Saliva mucin 5B concentration | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | Lab test, unit micrograms/ml |
| Saliva mucin 7 concentration | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | Lab test, unit micrograms/ml |
| Taste perceptions | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day. | Labeled Magnitude Scale (LMS)) of intensity of perception rated from barely detectable to strongest imaginable (tastants such as sweet, sour, salty, bitter, umami). |
| Beverage liking | Sequence of repeated sampling over 2 hours on each of 6 test days with a different beverage and the same tastants each test day | 9-point hedonic scale rating from 1=Dislike extremely to 9= Like extremely |
| Adverse Events | Symptoms reported at each test day and between visits from Screening to test day six | Safety |
Countries
United States
Contacts
PRINCIPAL_INVESTIGATORLindsay Baker, PhD
PepsiCo, Inc. Sports Science
Outcome results
None listed