NCT03787394

Sensory and Hedonic Effects of FAAA-conjugates Added to Food Products

Status unknown NA Last updated 26 December 2018

What this trial tests

NA trial testing adding taste enhancer in Sensory Testing in 40 participants. Status unknown.

Timeline

9 January 2019

Primary endpoint
30 April 2019

30 April 2019

Quick facts

Lead sponsor	Wageningen University
Phase	NA
Status	Status unknown
Study type	INTERVENTIONAL
Allocation	randomized
Design	crossover
Masking	single
Primary purpose	basic science
Enrollment	40
Start date	9 January 2019
Primary completion	30 April 2019
Estimated completion	30 April 2019

Drugs / interventions tested

• adding taste enhancer

Conditions studied

• Sensory Testing — all drugs for Sensory Testing →

Sponsor

Wageningen University

Who can join

Adults 18 to 55, any sex, with Sensory Testing. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Rationale: According to preliminary observations provided by the research and development department (R\&D) of Givaudan, addition of specific fatty acid-amino acid (FAAA)-conjugates to a wide range of food products resulted in an enhancement of several sensory and hedonic effects. Such effects could be attributed to the so-called kokumi sensation, a taste concept that has been described as a "taste enhancer" that magnifies and lengthens all the other five basic tastes. The exact mechanisms of the kokumi sensation are as of yet unclear. Perception of the kokumi sensation depends on the context of other taste compounds and integration into food matrices. A systematic investigation is necessary to objectively evaluate whether the addition of specific FAAA-conjugates results in the enhancement of sensory and hedonic effects. Furthermore, we want to assess the dependency of these effects on the food matrix. To do so, a combination of discrimination, descriptive and hedonic testing will be carried out.

Objectives: The primary objectives are: to determine if there is a perceivable difference between plain and FAAA-enriched versions of selected food products and describe sensory and/or hedonic differences between them; to assess the dependency of FAAA-conjugates on the food matrix.

Study design: A two-step, randomised controlled intervention study will be carried out. Study population: 40 healthy, adult (18-55 years) males and females (BMI 18 - 27 kg/m2) from Wageningen and surroundings will be included.

Intervention (if applicable): FAAA-conjugates: in step one, FAAA-conjugates will be integrated into food products; in step two, FAAA-conjugates will both be administered separately (using a tasteless mouthwash) and integrated into food products.

Main study parameters/endpoints: The primary outcome parameters are: proportion of correct answers (discrimination testing); sensory evaluation score means (descriptive testing); and hedonic evaluation score means (hedonic testing).

Nature and extent of the burden and risks associated with participation, benefit and group relatedness: The current study is non-therapeutic to subjects. Risks associated with participation are negligible and compared to other studies, the burden can be considered low. The FAAA-conjugates used in the intervention are declared "generally recognised as safe" (GRAS) by the Flavour Extract Manufacturers Association (FEMA) and pose no known adverse health effects.

Publications & conference data

No peer-reviewed publications indexed yet for this trial.