Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
15 participants
INTERVENTIONAL
2019-05-20
2019-08-20
Brief Summary
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Detailed Description
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Conditions
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Study Design
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NA
SINGLE_GROUP
BASIC_SCIENCE
NONE
Study Groups
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taste testing
Participants will first taste 5 sour solution containing acetic acid for sour compounds, sucrose esters, and xanthan gum to help them stay dissolved). Then rate them for their taste intensities. Next, participants will taste 5 butyric acid solutions, 5 hexenoic acid solutions, 5 caprylic acid solutions, 5 lauric acid solutions, 5 palmitic acid solutions, 5 oleic acid solutions, and 5 linoleic acid solutions (all will also contain the sucrose esters and xanthan gums.) and rate them for their taste intensities. This should take no longer than 1 hour. Participants will spit all samples into a cup after tasting them. They will not swallow any samples.
taste test
rate intensity of sour solutions and fatty acid solutions
Interventions
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taste test
rate intensity of sour solutions and fatty acid solutions
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
18 Years
60 Years
ALL
Yes
Sponsors
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Purdue University
OTHER
Responsible Party
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Richard Mattes
Professor
Principal Investigators
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Richard D Mattes, PhD
Role: PRINCIPAL_INVESTIGATOR
Purdue University
Locations
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Purdue University
West Lafayette, Indiana, United States
Countries
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Other Identifiers
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1901021644
Identifier Type: -
Identifier Source: org_study_id
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