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Researchers seek native Spanish-speakers from Central and South America for taste study

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Research Participant Criteria

To be eligible for this study, you must meet the following criteria:

  • Gender: Male or Female
  • Age: 18 - 55 Years
  • Native Spanish speaker
  • Of Central or South American heritage
Exclusion Criteria

You are not eligible if any of the following applies to you:

  • Smoker
  • Difficulty swallowing
  • Taste or smell defect
  • Lip, tongue, or cheek piercing
  • History of condition involving chronic pain
  • Currently taking prescription pain medication

Research Study Details

Spanish Taste Perception

The Sensory Evaluation Center at Penn State is conducting a study to explore differences among native Spanish-speaking individuals from Central and South America in the way that they perceive various food components called chemesthetic agents, or compounds that produce touch sensations. Examples of these chemesthetic agents are carbonation in soda, tannins in wine, and the cooling of minty gum. We are interested in understanding how differences in language and culture may influence individual taste perception of chemesthetic compounds.

Instructions to sign up for study:;
1. Create an account on SONA (https://psu-foodsci.sona-systems.com)
2. Take the "Spanish Taste Perception Prescreener." If you qualify, you will get an invitation code.
3. Use this code to sign up for a timeslot on the "Spanish Taste Perception Study" on the main SONA page.  
 

Study Dates, Times and Location

Study Available by Appointment?: Yes
Location: 241 Food Science Building
Approximate Participant Study Length: 75 Minutes

Participants should sign in to SONA (https://psu-foodsci.sona-systems.com) to sign up for a 75 minute time slot.

Compensation: $20

Arrow Go to the Research Study Website

Contact Information

Laura Boone
lmb5435@psu.edu

This study has been approved by a Penn State Institutional Review Board (IRB). IRB Approval Number 42155