Taste Sensory Trial

The main goal of this study is to link taste sensitivity to genetic polymorphisms.

By collecting saliva samples, we will be able to associate genetic information with the sense of taste. A sensory trial for umami taste, fat taste and pork will be done. In addition, body composition, saliva production, tongue temperature and number of taste papillae in the tongue will be assessed to look at correlation with taste sensitivity.

Please fill the following questionnaire to check if your are eligible for this study: