Mouth Feel in Relation to Food Preference and Energy IntakeNCT02244476
Acoustic Tribology Validation Study
An observational study of Mouth Feel in Relation to Food Preference and Energy Intake, run by NIZO Food Research at 1 site in Netherlands.
Trial summary
Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Mouth Feel in Relation to Food Preference and Energy Intake
- How many people
- 17 participants
- Where
- 1 siteNetherlands
- Study dates
- Nov 2014to Jan 2015
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Study population: 16 volunteers from the local general population
Who may be able to join
- Age 18-65 years
- Healthy set of teeth
- Ability to work with sensory descriptors for dairy products.
- Able to produce an acoustic signal that is larger than the background signal
- Voluntary participation
- Having given written informed consent
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- Willing to comply with study procedures
- Willing to accept use of all encoded data, including publication, and the confidential use and storage of all data
- Willing to accept disclosure of the financial benefit of participation in the study to the authorities concerned
Who cannot join
- Wearing dentures
- Inability to comply with instructions for acoustic tribology
- A self-reported food allergy or sensitivity for ingredients of the test products
Trial locations and contacts
1 site in 1 country.
About this study
Official title: Validation Study to Evaluate the Use of Acoustic Tribology to Assess Mouthfeel of Dairy Drinks
Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.
- Keywords
- mouth feel, acoustic tribology, vibration spectrum, sensory perception
What is being measured
The primary outcome is the main question the study is designed to answer.
Powers in segments of time-frequency transferred vibration data
Spectral powers of acoustic signals (in V^2/s) produced by tongue-palate interactions during consumption of various foods in the bands 60-300Hz and 400-2000Hz.
Measured: between 2s and 20s after consumption of each sip
Ratios of powers in segments of time-frequency transferred vibration data
Ratios of spectral powers in the 400-2000Hz band over powers in the 60-300Hz band of acoustic signals produced by tongue-palate interactions during consumption of various foods (unit-free).
Measured: 2-20 seconds after consumption of each sip
Secondary outcomes (6)
Reported rating of product thickness
Evaluation of product thickness on a Visual Analogue Scale (mm distance from the lower anchor)
Measured: 0-2 sec after consumption of each sip
Relative fat content in the collected tongue coating
percentage of fat encountered in tongue coating that was collected with a swab immediately after consumption
Measured: 2-20 sec after consumption of each sip
Reported rating of product Creaminess
Evaluation of product creaminess on a Visual Analogue Scale (mm distance from the lower anchor)
Measured: 0-2 sec after consumption of each sip
Reported rating of product Roughness
Evaluation of product roughness on a Visual Analogue Scale (mm distance from the lower anchor)
Measured: 0-2 sec after consumption of each sip
Relative sugar content in the collected tongue coating
percentage of sugars encountered in tongue coating that was collected with a swab immediately after consumption
Measured: 2-20 seconds after bite consumption
Relative protein content in the collected tongue coating
percentage of protein encountered in tongue coating that was collected with a swab immediately after consumption
Measured: 2-20 seconds after bite consumption
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted19 Sep 2014 (estimated)
- Study startNov 2014
- Primary completionJan 2015
- Study completionJan 2015
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Mouth Feel in Relation to Food Preference and Energy IntakeStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Other
- Time perspective
- Other
- Enrolment
- 17 participants (actual)
Sponsor and investigators
- Lead sponsor
- NIZO Food Research
- Sponsor type
- University, hospital or other
- Collaborators
- Top Institute Food and Nutrition
- Responsible party
- Sponsor
- Investigators
- Harold Bult, PhD, Principal investigator, NIZO Food Research
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT02244476
- Sponsor's protocol ID
- NIZO 105356
- Status last verified
- Oct 2017
- First submitted
- 8 Sep 2014
- Last updated
- 16 Oct 2017
- Results posted
- No
- Data monitoring committee
- No
Study at a glance
From the registry record, last updated by the sponsor on 16 Oct 2017. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Validation Study to Evaluate the Use of Acoustic Tribology to Assess Mouthfeel of Dairy Drinks
- ClinicalTrials.gov ID
- NCT02244476
- Acronym / sponsor ID
- NIZO 105356
- Keywords
- mouth feel, acoustic tribology, vibration spectrum, sensory perception
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 17 participants (actual)
- Lead sponsor
- NIZO Food ResearchUniversity, hospital or other
- Collaborators
- Top Institute Food and Nutrition
- Study start
- Nov 2014
- Primary completion
- Jan 2015 (actual)
- Study completion
- Jan 2015 (actual)
- First posted
- 19 Sep 2014 (estimated)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.
Study design
- Observational model
- Other
- Time perspective
- Other
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
- Study population
- 16 volunteers from the local general population
Key inclusion criteria (9 listed)
- Age 18-65 years
- Healthy set of teeth
- Ability to work with sensory descriptors for dairy products.
- Able to produce an acoustic signal that is larger than the background signal
- Voluntary participation
Key exclusion criteria (3 listed)
- Wearing dentures
- Inability to comply with instructions for acoustic tribology
- A self-reported food allergy or sensitivity for ingredients of the test products
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Primary outcome
Powers in segments of time-frequency transferred vibration data
Time frame: between 2s and 20s after consumption of each sip
Spectral powers of acoustic signals (in V^2/s) produced by tongue-palate interactions during consumption of various foods in the bands 60-300Hz and 400-2000Hz.
Ratios of powers in segments of time-frequency transferred vibration data
Time frame: 2-20 seconds after consumption of each sip
Ratios of spectral powers in the 400-2000Hz band over powers in the 60-300Hz band of acoustic signals produced by tongue-palate interactions during consumption of various foods (unit-free).
6 secondary outcomes
Reported rating of product thickness
Time frame: 0-2 sec after consumption of each sip
Relative fat content in the collected tongue coating
Time frame: 2-20 sec after consumption of each sip
Reported rating of product Creaminess
Time frame: 0-2 sec after consumption of each sip
Reported rating of product Roughness
Time frame: 0-2 sec after consumption of each sip
Relative sugar content in the collected tongue coating
Time frame: 2-20 seconds after bite consumption
Relative protein content in the collected tongue coating
Time frame: 2-20 seconds after bite consumption
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 16 Oct 2017.
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Harold Bult, PhD principal investigator
NIZO Food Research
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Mouth Feel in Relation to Food Preference and Energy Intake, run by NIZO Food Research at 1 site in Netherlands.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 9 inclusion and 3 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 16 Oct 2017. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Netherlands. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Powers in segments of time-frequency transferred vibration data (time frame: between 2s and 20s after consumption of each sip). The study lists 2 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 16 Oct 2017.