Clinical trial NCT02244476: Acoustic Tribology Validation Study
Official title: Validation Study to Evaluate the Use of Acoustic Tribology to Assess Mouthfeel of Dairy Drinks
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Mouth Feel in Relation to Food Preference and Energy Intake
Keywords: mouth feel
acoustic tribology
vibration spectrum
sensory perception
Lead sponsor: NIZO Food Research
Sponsor class: OTHER
Collaborators: name: Top Institute Food and Nutrition
First posted: 2014-09-19
Enrollment: 17
Sex: ALL
Minimum age (years): 18
Maximum age (years): 65
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Observational model: OTHER
Time perspective: OTHER
Sampling method: NON_PROBABILITY_SAMPLE
Study population: 16 volunteers from the local general population

Brief 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. 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.


Eligibility criteria: Inclusion Criteria:

* 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
* 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

Exclusion Criteria:

* Wearing dentures
* Inability to comply with instructions for acoustic tribology
* A self-reported food allergy or sensitivity for ingredients of the test products

Primary outcomes:
measure: Powers in segments of time-frequency transferred vibration data
timeFrame: between 2s and 20s after consumption of each sip
measure: Ratios of powers in segments of time-frequency transferred vibration data
timeFrame: 2-20 seconds after consumption of each sip
Secondary outcomes:
measure: Reported rating of product thickness
timeFrame: 0-2 sec after consumption of each sip
measure: Relative fat content in the collected tongue coating
timeFrame: 2-20 sec after consumption of each sip
measure: Reported rating of product Creaminess
timeFrame: 0-2 sec after consumption of each sip
measure: Reported rating of product Roughness
timeFrame: 0-2 sec after consumption of each sip
measure: Relative sugar content in the collected tongue coating
timeFrame: 2-20 seconds after bite consumption
measure: Relative protein content in the collected tongue coating
timeFrame: 2-20 seconds after bite consumption
Other outcomes:
Locations:
city: Ede
country: Netherlands
facility: NIZO food research
Study officials:
affiliation: NIZO Food Research
name: Harold Bult, PhD
role: PRINCIPAL_INVESTIGATOR
References: