sensoriek en eetgedrag eating behavior smell perception
Conditions
Interventions
The intervention consists of the different conditioning methods: Subjects will
take part in three separate exposure sessions on 3 consecutive days. Exposure
sessions will follow a partial reinforcem
Sponsors
TI Food and Nutrition
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: - Being normosmic, i.e. having normal olfactory function - Male and female adults, i.e. aged between 18 and 45 years on the first study day - Having a BMI within the normal range, i.e. 18.5 - 25.0 kg/m2 - Being healthy (as judged by the subject) - Willing to comply with the study procedures and with participation - Having given written informed consent
Exclusion criteria
Exclusion criteria: - Being hypersensitive (allergy and/or intolerance) for the odors or tastes under study - Having a taste or smell disorder - Having stomach or bowel diseases - Having diabetes, thyroid disease, or any other endocrine disorder - Using medication during last three months, except for paracetamol and contraceptive medication - Being pregnant or breast feeding - Smoking - Having a history of or current alcohol consumption > 28 units per week
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Effectiveness of the three different olfactory conditioning methods in inducing changes in olfactory hedonics, as assessed by eplixicit liking scores, autonomic nervous system responses (heart rate, electrodermal activity, skin temperature) and sniff magnitude. | — |
Secondary
| Measure | Time frame |
|---|---|
| Differences in effectiveness of the three different olfactory conditioning methods in inducing changes in olfactory hedonics. Differences in the slope of the change in liking over time. | — |
Countries
Netherlands
Outcome results
None listed