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Trial record 24 of 99 for:    Oleic Acids

Sorting of Oral Sensations

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ClinicalTrials.gov Identifier: NCT02390180
Recruitment Status : Completed
First Posted : March 17, 2015
Last Update Posted : May 12, 2015
Sponsor:
Information provided by (Responsible Party):
Richard Mattes, Purdue University

Brief Summary:
Recent research indicates that fatty acids in food may have a taste. There is no lexicon to describe the sensation of the fatty acids, but participants frequently describe the sensation as bitter or sour. The proposed study will ask participants who have been screened for their ability to detect fatty acids to sort a variety of taste stimuli, including sweet, sour, salty, bitter, umami, and fatty acid tastes. Observing how the participants sort the stimuli will allow us to determine if the fatty acid taste is unique from other taste sensations.

Condition or disease Intervention/treatment
Taste Qualities Primary Tastes Other: Tasting solutions

Detailed Description:

Panelists will be screened for their ability to discriminate 0.5% linoleic acid emulsion from the blank using two sequential tetrad tests. Panelists will wear nose clips during the tests. Panelists must successfully complete both tetrads in order to qualify for the study. Panelists who qualify for the full study will provide written informed consent as well as data on their ethnic background, age, and their habitual fat intake. Heights and weights will be measured.

After completing the screening tests and the demographic questions, panelists will receive 15 samples (for the first group: "All tastes sorting") or 12 samples (for the second group: "Bitters sorting"). When panelists receive the samples, they will be instructed to put on nose clips and keep the clips on for the duration of the test. Participants will be provided with water for rinsing their mouths as well as a cup to spit the samples into after tasting. Panelists will be provided with more water and additional spit cups as necessary. Next, panelists will be instructed to: "Taste each sample, spit it into the spit cup, and rinse with water. Then, sort the samples into groups you believe are similar. Groups may contain as many or as few samples as you desire. You may have as many or as few groups as you desire." Once they have decided on their groups, they will write in a description for each group and rate the group for its overall similarity. After finishing this initial sorting task, if panelists have more than two total groups, they will be instructed to select the two groups they believe are most similar to each other and combine them. If panelists still have more than two total groups, they will be instructed to combine the two most similar groups again. This will continue until panelists only have two groups remaining. At each level, panelists will rate the new, combined group for its overall similarity on a visual analog scale, as before.

Data from this sorting task will be compiled in to dissimilarity matrices for each participant, showing how many groups it took them before each sample was combined with each other sample. This data will be analyzed to determine if the fatty acid samples are similar or unique in sensation from other taste qualities.


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Study Type : Observational
Actual Enrollment : 107 participants
Time Perspective: Cross-Sectional
Official Title: Sorting of Oral Sensations
Study Start Date : October 2014
Actual Primary Completion Date : March 2015
Actual Study Completion Date : March 2015

Resource links provided by the National Library of Medicine


Group/Cohort Intervention/treatment
Sorting all tastes
This group will receive 15 samples to taste and sort into groups. The samples included: a blank solution, hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, sodium chloride (2), citric acid, acetic acid, quinine, urea, monosodium glutamate, and inosine monophosphate.
Other: Tasting solutions
Participants will taste a variety of food grade compounds including: hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, salt, citric acid, acetic acid, quinine, urea, caffeine, sucrose octaacetate, propylthiouracil, phenylthiocarbamide, monosodium glutamate, and inosine monophosphate.

Sorting bitter tastes
This group will receive 12 samples to taste and sort into groups. The samples included: blank solutions (2), decenoic acid, oleic acid, linoleic acid, quinine (2), urea (2),caffeine, sucrose octaacetate, and propylthiouracil.
Other: Tasting solutions
Participants will taste a variety of food grade compounds including: hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, salt, citric acid, acetic acid, quinine, urea, caffeine, sucrose octaacetate, propylthiouracil, phenylthiocarbamide, monosodium glutamate, and inosine monophosphate.




Primary Outcome Measures :
  1. Similarity of taste sensations [ Time Frame: 1 visit (only visit) ]
    Participants sort the solutions into groups, and then combine the groups based on which samples are similar in oral sensation. This is used to determine how similar or different each sample is from the others. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.


Secondary Outcome Measures :
  1. Effect of dietary fat on taste sensation sorting [ Time Frame: 1 visit (only visit) ]
    Dietary records will be used to classify participants' diets as high or low in fat. The analysis of similarity among samples will be repeated and compared between these two groups. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.

  2. Effect of genetic ability to taste propylthiouracil on taste sensation sorting [ Time Frame: 1 visit (only visit) ]
    Participants will be classified by their ability to taste 6-n-propylthiouracil (using filter papers wil phenylthiocarbamide and using data from sorting the bitter compounds). Tasters and non-tasters of this compound will be compared in their sorting of the different solutions. This will be done for the Sorting Bitter tastes group only. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.

  3. Effect of gender on taste sensation sorting [ Time Frame: 1 visit (only visit) ]
    Sorting patterns by males and females will be compared as well. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.

  4. Effect of BMI on taste sensation sorting [ Time Frame: 1 visit (only visit) ]
    Sorting patterns by lean, overweight, and obese participants will be compared as well, using the data collected on height and weight to calculate body mass index. We are primarily interested in how the fatty acids (hexenoic acid, oleic acid, linoleic acid, and decenoic acid) are sorted, and whether they are distinct from other tastes.



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Ages Eligible for Study:   18 Years and older   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Probability Sample
Study Population
Healthy men and women at least 18 years of age, not on any medication that alters taste sensation, and not allergic to dairy or nut products (samples contained a dairy protein and some sugars that were processed in facilities that also process nuts). Participants also had to pass a screening test to determine they could detect 0.5% linoleic acid emulsion compared to a blank solution.
Criteria

Inclusion Criteria:

  • Healthy (self report), normal taste function

Exclusion Criteria:

  • Medication that alters taste sensation, failed to detect 0.5% linoleic acid emulsion, allergic to dairy or nuts

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02390180


Locations
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United States, Indiana
Purdue University
West Lafayette, Indiana, United States, 47907
Sponsors and Collaborators
Purdue University
Investigators
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Principal Investigator: Richard D Mattes, PhD Purdue University

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Responsible Party: Richard Mattes, Distinguished Prof., Nutrition Sciences, Purdue University
ClinicalTrials.gov Identifier: NCT02390180     History of Changes
Other Study ID Numbers: 055040
First Posted: March 17, 2015    Key Record Dates
Last Update Posted: May 12, 2015
Last Verified: May 2015

Additional relevant MeSH terms:
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Pharmaceutical Solutions
Quinine
Propylthiouracil
Antimalarials
Antiprotozoal Agents
Antiparasitic Agents
Anti-Infective Agents
Muscle Relaxants, Central
Physiological Effects of Drugs
Neuromuscular Agents
Peripheral Nervous System Agents
Analgesics, Non-Narcotic
Analgesics
Sensory System Agents
Antimetabolites
Molecular Mechanisms of Pharmacological Action
Antithyroid Agents
Hormone Antagonists
Hormones, Hormone Substitutes, and Hormone Antagonists