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Development of a convenient measuring method of taste sensitivity

Development of a convenient measuring method of taste sensitivity - Kio's Taste Test

Status
Recruiting
Phases
Unknown
Study type
Observational
Source
JPRN
Registry ID
JPRN-UMIN000013638
Enrollment
Unknown
Registered
2014-04-04
Start date
2014-04-10
Completion date
Unknown
Last updated
2026-06-29

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

Conditions

altered taste

Interventions

None listed

Sponsors

Kio University
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: physical condition

Exclusion criteria

Exclusion criteria: take medicine

Design outcomes

Primary

MeasureTime frame
Five steps of evaluation about salty, sweet , bitter, sour and umami—

Countries

Japan

Contacts

Public ContactKayoko Ueji

Kio University Department of Health and Nutrition, Faculty of Health Science

k.ueji@kio.ac.jp0745-54-1601

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026