Taste, Fat Sensation and Texture Study

"This is an observational Sensory study methodologically similar to Astringency and bitterness perception clinicalTrials.gov identifier NCT03171402 Participants are first involved in sensory training sessions that train how they recognise between different basic tastes and differentiate perceived intensity in solutions and foods. After 6 months of training, the trained participants are involved in tasting a wide array of commonly consumed foods. At this study phase, participants will rate for the foods' taste, fat sensation perception and texture"