The food spiciness study aims to determine the impact of capsaicin on thickness discrimination of soups (chicken flavor and spicy). For this study we are looking for at least 40 subjects. The study will start from November 9th (2020) to January 30th (2021).
The study consists of four sessions. Each session will last around 30 minutes.The first session is an online information meeting. The following 3 sessions you will visit Helix building (sensory lab) on wageningen campus for the actual test sessions. The second session is used for psychophysical scaling and warm-up session, whereas the other two sessions involve discrimination testing.
What's in return?
After completion of all four sessions, you will receive a financial compensation of €20,- paid as VVV vouchers.
You are eligible to participate in this study if you:
- Fit in one of the following groups: Men and women with a Caucasian ethnicity, aged 18-60 years;
- Have good general health (based on self-reported questionnaire);
- Have normal smell and taste functions;
- Are willing to eat (moderately) spicy foods .
You are NOT eligible to participate in this study if you:
- Are vegetarian;
- Have food allergies or intolerances for any of the food products used in this study: chicken bouillon soup, chili pepper, gluten, eggs, milk and celery.
What is expected of you?
Prior to the research:
- Attend an online information meeting;
- Fill out two questionnaires that you will receive by email.
If you decide to participate, we will schedule the following sessions. You will come three times to the Helix building.
- First you will have a warm-up session to practice the use of gLMS and gDOL.
- Then you taste and report burn intensity and affective response of soups.
- Subsequently, You will receive different pairs of soups. You will taste and then discriminate thickness difference.
More information can be found in the information brochure.
Are you interested in participating in the Spicy Food Study and want to know more? Please contact the research team!