Astringency and Bitterness Perception

Purdue University

Status: Completed

Conditions: Taste Bitter-Salty

Treatments: Diagnostic Test: Astringency and bitterness perception

Study type: Observational

Funder types: Other

Identifiers

NCT03171402

082-007

Details and patient eligibility

About

The investigators are conducting a study to better understand how the average consumer differentiates between bitter and astringent sensations, both of which are typically unpleasant sensations characteristic of some healthy foods. Astringency is the dry/rough sensation elicited by foods such as green bananas and some wines. Although trained scientists can differentiate between these stimuli, untrained participants rate them similarly, despite their differences. This confusion has created additional barriers in understanding the mechanism of astringent perception, which is currently debated. Understanding how to design experiments where untrained participants can clearly evaluate both sensations will lay the foundation to better understand astringency.

One mechanism that is believed to contribute to astringency is the interaction of astringent stimuli with salivary proteins. Interestingly, the salivary protein profile may be influenced by consumption of fruits and vegetables. Therefore, the investigators will evaluate how bitter and astringent perceptions differ among high and low consumers of fruits and vegetables by collecting saliva following exposure to the stimuli. This knowledge will inform approaches to increase the appeal of healthy food.

Enrollment: 92 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI > 18

Exclusion criteria

• issues with taste, smell, swallowing, choking, or salivation
• trying to gain or lose weight

Trial design

92 participants in 2 patient groups

Low fruit and vegetable consumers

Description:

Participants with low F\&V consumption, as defined by 24-hr dietary recall

Treatment:

Diagnostic Test: Astringency and bitterness perception

High fruit and vegetable consumers

Description:

Participants with high F\&V consumption, as defined by 24-hr dietary recall

Treatment:

Diagnostic Test: Astringency and bitterness perception