Effects of umami taste on visual food-cue processing: an EEG-ERP study

Effects of umami taste on visual food-cue processing: an EEG-ERP study - Umami_ERP

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

DRKS

Registry ID

DRKS00031564

Enrollment

100

Registered

2023-04-25

Start date

2023-05-15

Completion date

Unknown

Last updated

2025-04-07

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

healthy females

Interventions

Group 1: experimental group: receives umami solution before viewing images from the categories high-calorie sweets, high-calorie meat dishes, low-calorie vegetables, low-calorie fruits, non-food Group

Eligibility

Sex/Gender

Female

Age

18 Years to 50 Years

Inclusion criteria

Inclusion criteria: none

Exclusion criteria

Exclusion criteria: reported diagnoses of somatic/mental disorders vegetarian/ vegan diet

Design outcomes

Primary

Measure	Time frame
EEG: Amplitudes of event-related potentials to the presented categories of the food images (P300; LPP)	—

Secondary

Measure	Time frame
Self-report: Wanting and Liking of the depicted food items on a scale ranging from 0 - 100 (100: strong liking/wanting = appetite)	—

Countries

Austria

Contacts

Public ContactAnne Schienle

Universität Graz

anne.schienle@uni-graz.at+433163805086

Outcome results

None listed

Source: DRKS (via WHO ICTRP) · Data processed: Feb 4, 2026