IADR Abstract Archives
Evaluation of Sensory Attributes of an Experimental Mouthwash
Objectives: To investigate sensory attributes of an experimental mouthwash (MW) as measured by the Post-Product Use Sensory Questionnaire (PPUSQ) versus water.
Methods: A randomised, examiner blind, parallel group trial in participants with (n=28) or without (n=72) Sjogren’s syndrome (SS) experiencing dry mouth symptoms. Under supervision, participants swished with 15mL of MW for 30 seconds (n=53) or sipped 15mL of water (n=47). They completed the PPUSQ immediately after supervised use on Days 1, 3, and 8. Participants rated Q1) How much they liked the product (1–6 scale from ‘Did not like it at all’ to ‘Like it extremely); Q2) How pleasant the flavor was (1–5 scale from ‘Not pleasant at all’ to ‘Extremely pleasant’); Q3) How gentle the product was (1–7 scale from ‘Not gentle at all’ to ‘The most gentle product imaginable’); and Q4) How fresh their mouth felt after using the product (1–5 scale from ‘Not at all fresh’ to ‘Extremely fresh’).
Results: Difference is MW group score minus water group score; a positive difference favors the MW group (Table 1). Overall there were few between-group differences in terms of liking the product and rating the flavor pleasance. The MW was perceived as more fresh with water perceived as more gentle. Based on adverse events, study products were generally well-tolerated.
Conclusions: Mean PPUSQ scores immediately after use indicated similarities between water and an experimental MW for likability and pleasantness but differences for gentleness and freshness.
Methods: A randomised, examiner blind, parallel group trial in participants with (n=28) or without (n=72) Sjogren’s syndrome (SS) experiencing dry mouth symptoms. Under supervision, participants swished with 15mL of MW for 30 seconds (n=53) or sipped 15mL of water (n=47). They completed the PPUSQ immediately after supervised use on Days 1, 3, and 8. Participants rated Q1) How much they liked the product (1–6 scale from ‘Did not like it at all’ to ‘Like it extremely); Q2) How pleasant the flavor was (1–5 scale from ‘Not pleasant at all’ to ‘Extremely pleasant’); Q3) How gentle the product was (1–7 scale from ‘Not gentle at all’ to ‘The most gentle product imaginable’); and Q4) How fresh their mouth felt after using the product (1–5 scale from ‘Not at all fresh’ to ‘Extremely fresh’).
Results: Difference is MW group score minus water group score; a positive difference favors the MW group (Table 1). Overall there were few between-group differences in terms of liking the product and rating the flavor pleasance. The MW was perceived as more fresh with water perceived as more gentle. Based on adverse events, study products were generally well-tolerated.
Conclusions: Mean PPUSQ scores immediately after use indicated similarities between water and an experimental MW for likability and pleasantness but differences for gentleness and freshness.