Relation of aroma presentation time with respect to swallowing moment and its effect on aroma induced taste enhancement

Relation of aroma presentation time with respect to swallowing moment and its effect on aroma induced taste enhancement - Aroma-swallowing synchronization

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

NL-OMON

Registry ID

NL-OMON32712

Enrollment

Registered

2008-12-16

Start date

2009-01-06

Completion date

Unknown

Last updated

2024-05-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

fundamenteel psychofysisch gedragsonderzoek nvt

Interventions

None listed

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: - Age: 18-60 - Willingness to comply with the procedure of inserting a retro-nasal olfactometer tube in the back of the nose - Willingness to comply with the procedure of putting VMG-sensors on the face - Normal sense of taste and smell (self reported)

Exclusion criteria

Exclusion criteria: - Subjects with smell or taste disfunctions - Smokers - Wearing a pacemaker - diabetics - allery to rubber plastic

Design outcomes

Primary

Measure	Time frame
The subjects will be asked to give an overall score for sweetness intensity after each sample. Muscle movements related to swallowing will be measured by two VMG-sensors. This data will be used to synchronize the moment of swallowing with odour presentation timing. After this study the coherence of the moment of swallowing and the moment of odour presentation and its effect on tastant perception will be more clear.	—

Measure

Time frame

The subjects will be asked to give an overall score for sweetness intensity after each sample. Muscle movements related to swallowing will be measured by two VMG-sensors. This data will be used to synchronize the moment of swallowing with odour presentation timing. After this study the coherence of the moment of swallowing and the moment of odour presentation and its effect on tastant perception will be more clear.

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Countries

Netherlands

Outcome results