Salivary Interactions with Chemosensations
common.study.values.description
“Salivary Interactions With Chemosensations”
A counterbalanced, crossover design will be used to evaluate whether exposure to flavors vs. a control over time alters the perception of the flavor by changing an individual's salivary protein profile. Participants will complete 3 acute tasting protocols (baseline, after intervention 1, after intervention 2). The interventions will be with the flavor (epigallocatechin gallate, linolenic acid, capsaicin) or a control, in counterbalanced order, and will involve swishing and swallowing a solution of that sample 5 times per day for two weeks. Each of these flavors will be a separate sub-study.
common.study.values.location
participant.ui.study.affiliations-map.online-study.header-virtual
participant.ui.study.affiliations-map.online-study.text
common.study.values.methods
common.study.methods.has-drugs-no
common.study.methods.is-healthy-no
Epigallocatechin gallate
Colored solution prepared with epigallocatechin gallate to be consumed daily for two weeks during the epigallocatechin gallate intervention.
Epigallocatechin gallate control
Colored control solution to be consumed daily for two weeks during the epigallocatechin gallate intervention.
Linoleic acid
Colored emulsion prepared with linoleic acid to be consumed daily for two weeks during the linoleic acid intervention.
Linoleic acid control
Colored control solution to be consumed daily for two weeks during the linoleic acid intervention.
Capsaicin solution
Colored solution prepared with capsaicin to be consumed daily for two weeks during the capsaicin intervention.
Capsaicin control
Colored control solution to be consumed daily for two weeks during the capsaicin intervention.
participant.views.study.view.additional
participant.views.study.view.scientific-title
Salivary Interactions With Chemosensations
common.study.values.clinical-trial-id
NCT03883880
participant.views.study.view.id
egJKDd
