Clinical Trial

Salivary Interactions with Chemosensations

Study 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.

Location

Locations Selected Location

Methods

No pharmaceutical medication involved No pharmaceutical medication involved
Patients and healthy individuals accepted Patients and healthy individuals accepted

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.

Additional Information

Official Study Title

Salivary Interactions With Chemosensations

Clinical Trial ID

NCT03883880

ParticipAid ID

egJKDd