CompletedNCT02357329FCandPUpdated Feb 6, 2015

Food Composition and Palatability

An observational study in Fat Taste, sponsored by Purdue University. Completed at 1 site in United States. Open to participants aged 18 Years to 64 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2015-02-06.

Sponsored by Purdue University · Observational

Study type: Observational
Model: Ecologic or community
Time perspective: Cross-sectional
Enrollment: 52
Ages: 18 Years to 64 Years
Sex: All

Study summary

This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Conditions studied

Fat Taste

Keywords

fat taste
food preference
consumption
free fatty acids

In context

Lead sponsor

Purdue University is the lead sponsor of 168 studies on the registry; 23 are open to participants now.

Counted across the registry records on this site, refreshed daily.

Who can participate

Ages eligible: 18 Years to 64 Years
Sexes eligible: All
Accepts healthy volunteers: Yes
Sampling method: Non-probability sample

Study population

unselected convenience sample

Inclusion criteria

Age 18-64
Healthy
Non-smoker

Exclusion criteria

Exclusion Criteria:

Food allergies
Inability to detect and identify basic tastes

Study design

Observational model: Ecologic or community
Time perspective: Cross-sectional
Enrollment: 52 participants (actual)
Patient registry: No

Groups and cohorts

Taste and hedonic ratings of NEFA
Linoleic acid solutions from 0.005% to 1.58%. Participants swish and spit 10 - 7.5mL solutions.

What researchers measure

Primary outcomes

NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)
Participants will taste and rate 10 solutions based on intensity
Time frame: 1 day

Secondary outcomes

Food consumption and preference (Participants will answer questions regarding consumption of foods and preference)
Participants will answer questions regarding consumption of foods and preference.
Time frame: 1 day

Study locations

1 site

Purdue Univeristy
W. Lafayette, Indiana 47907, United States

Updates

Tracking since Sep 25, 2026

No changes since tracking began. The registry record was last updated on Feb 6, 2015, before this site started recording changes on Sep 25, 2026. Its history is on ClinicalTrials.gov ↗

Registry details

Key details

Study ID: NCT02357329
Lead sponsor: Purdue University
Responsible party: Richard Mattes (Distinguished Prof. Nutrition Sciences, Purdue University) — Principal investigator
First posted: Feb 6, 2015
Start date: Oct 2014
Primary completion: Nov 2014
Completion: Nov 2014
Last update: Feb 6, 2015

View the source record on ClinicalTrials.gov ↗

Not currently enrolling

This study is completed, as verified in Dec 2014. You cannot join it, but the record below documents what was studied.

Follow this study

Get an email when the registry record changes — status, dates, results — or when someone posts here.

Discussion

Questions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.

Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.

Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.

Other studies from this sponsor

Purdue University

Start the discussion