Effect of aroma quality on ad libitum food intake at different viscosities

Effect of aroma quality on ad libitum food intake at different viscosities - SenSation

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON35146

Enrollment

Registered

2009-02-17

Start date

2009-02-15

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

etiologie van obesitas corpulence overweight

Interventions

Intervention with aroma. Test condition without creme aroma and low viscosity is placebo.

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: healthy 18-45 year old BMI 18.5-26 healthy appetite unrestrained eater

Exclusion criteria

Exclusion criteria: dieting during past 2 months intollerance or allergic to one of the ingredients

Design outcomes

Primary

Measure	Time frame
amount of food consumed	—

Secondary

Measure	Time frame
food choice test: - explicit liking - explicit wanting - implicit wanting - food preference (freqency) Monitored during the experiment: - fullness - hungre - satiation - thirst - desire to eat - desire to eat something savory - desire to eat something sweet - pleasantness of eaten food product	—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)