Salivary Interactions with Chemosensations
“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.
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.
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.
Colored solution prepared with capsaicin to be consumed daily for two weeks during the capsaicin intervention.
Colored control solution to be consumed daily for two weeks during the capsaicin intervention.
Salivary Interactions With Chemosensations