Study of the Neurophysiological Response to Foodstuffs
Condition: Healthy Nutrition
Study type: Interventional

Summary: 
      The goal of this clinical trial is to investigate the effect of perception of sensory
      attributes of different foodstuffs on physiological and neurophysiological response in health
      adults. The main aims are:

        -  To evaluate the effect of sensory perception of foodstuffs on brain activity using EEG
           technique;

        -  To evaluate the effect of food sensory perception on cardiovascular activity using EGG;

        -  To evaluate the effect of food sensory perception on facial mimicry via video analysis
           and eye tracking;

        -  To evaluate the effect of food sensory perception on electrodermal activity using
           galvanic skin response.

      Participants will perform a sensory attribute perception analysis of 5 different solutions
      representing basic flavours. During the analysis of sensory attributes, participants will
      pass the solutions through the various regions of the tongue, and at the end, throw the
      contents away, not ingesting the solution. Between analyzing the various solutions,
      participants will rinse their mouth with water.

      Simultaneously with the analysis of sensory attributes, each participant will be subjected to
      an assessment of brain activity and physiological activity through the following non-invasive
      methods: electroencephalography technique; electrocardiography technique; monitoring cardiac
      electrical activity; facial mimicry activity via video analysis and eye tracking; and
      electrodermal activity using galvanic skin response.
    

Detailed description: 
      Participation in the Study of the neurophysiological response to foodstuffs in university
      students with the aim of investigating the effect of the perception of the sensory attributes
      of different foodstuffs on the physiological and neurophysiological response of healthy
      university students, which consists of the following participation: Completion of a survey
      with the aim of finding out the participant's family history in terms of pathologies and/or
      allergies/intolerances, gender, age, medication, smoking habits and lifestyles,
      anthropometric data.

      Participants will carry out an analysis of the perception of sensory attributes of 5
      different solutions representing basic flavours. During the analysis of sensory attributes,
      the participants will have to pass the solutions over the various regions of the tongue, and
      at the end, throw the contents away, not ingesting the solution. Between analysing the
      various solutions, participants will rinse their mouths out with water.

      Simultaneously with the analysis of sensory attributes, each participant will undergo an
      assessment of brain activity and physiological activity using the following non-invasive
      methods: Electroencephalography technique, which consists of monitoring brain electrical
      activity using a cap with electrodes on the head. The electrocardiography technique, which
      consists of monitoring cardiac electrical activity by placing 3 electrodes on the forearm.
      Facial mimicry via video analysis and eye tracking, which consists of monitoring facial
      mimicry by recording test videos for each participant. The participant will be recorded
      throughout the experiment. Electrodermal activity using the galvanic response of the skin,
      where the participant will place their index finger and middle finger on a sensor for
      analysis. The evaluation of brain activity, which includes all the techniques described
      above, lasts a maximum of one hour.
    

Intervention name(s): Bitter taste perception; Salty taste perception; Sweet taste perception; Acid taste perception; Umami taste perception
Intervention type(s): Other; Other; Other; Other; Other
Intervention description(s): Participants will perform a bitter taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.
Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.; Participants will perform a salty taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.
Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.; Participants will perform a sweet taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.
Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.; Participants will perform a acid taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.
Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.; Participants will perform a umami taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.
Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: Triple (Participant, Investigator, Outcomes Assessor)
Primary purpose: Other
Keywords: sensory perception; physiological response; neurophysiological response; basic flavour