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

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ClinicalTrials.gov Identifier: NCT03787394
Recruitment Status : Not yet recruiting
First Posted : December 25, 2018
Last Update Posted : December 25, 2018
Sponsor:
Information provided by (Responsible Party):
Wageningen University

Brief Summary:

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.


Condition or disease Intervention/treatment Phase
Sensory Testing Other: adding taste enhancer Not Applicable

  Show Detailed Description

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Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 40 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Intervention Model Description: A two-step, randomised controlled intervention study
Masking: Single (Participant)
Primary Purpose: Basic Science
Official Title: Sensory and Hedonic Effects of FAAA-conjugates Added to Food Products
Estimated Study Start Date : January 9, 2019
Estimated Primary Completion Date : April 30, 2019
Estimated Study Completion Date : April 30, 2019

Resource links provided by the National Library of Medicine


Arm Intervention/treatment
Experimental: FAAA-enriched
food products enriched with FAAA-conjugates
Other: adding taste enhancer
Comparing sensory profiles of food products either enriched with FAAA-conjugates or plain

Placebo Comparator: Plain
Food products without FAAA-conjugates
Other: adding taste enhancer
Comparing sensory profiles of food products either enriched with FAAA-conjugates or plain




Primary Outcome Measures :
  1. discrimination test [ Time Frame: 90 minutes ]
    percentage correctly identified FAAA-enriched samples

  2. descriptive tests [ Time Frame: 45 minutes ]
    ratings sensory attributes on VAS-scales

  3. hedonic test [ Time Frame: 45 minutes ]
    ratings product liking on VAS-scales



Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 55 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Age: 18-55 years
  • BMI: 18.0 - 27.0 kg/m2
  • Healthy (as judged by subject)
  • Consumer of products used in the study
  • Proficient in spoken and written English.

Exclusion Criteria:

  • Failure to meet any of the inclusion criteria
  • Weight loss or weight gain of 5 kg or more during the last 2 months
  • Regular smoker (> 1 cigarette per day);
  • Restrained eater, assessed by the DEBQ (score of >2.37 for men and >3.24 for women (van Strien, Frijters, Bergers, & Defares, 1986))
  • Pregnant or lactating woman
  • Anosmia or ageusia (self-reported)
  • Food allergies or intolerances relevant for the food products used in the experiment
  • Student/employee of the WUR Sensory Science and Eating Behaviour department

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03787394


Contacts
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Contact: Gerry Jager, PhD +31317485850 gerry.jager@wur.nl

Sponsors and Collaborators
Wageningen University
Investigators
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Principal Investigator: Gerry Jager, PhD Wageningen University, Division of Human Nutrition

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Responsible Party: Wageningen University
ClinicalTrials.gov Identifier: NCT03787394     History of Changes
Other Study ID Numbers: NL67908.081.18
First Posted: December 25, 2018    Key Record Dates
Last Update Posted: December 25, 2018
Last Verified: December 2018
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No

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Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No

Keywords provided by Wageningen University:
taste enhancers