Studies on sensory evaluation of taste and palatability

Studies on sensory evaluation of taste and palatability - taste and palatability

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000018149

Enrollment

Registered

2015-07-05

Start date

2018-07-01

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

We use normal human adults.

Interventions

Addition of monosodium glutamate to low-sodium miso-soup Addition of disodium inosinate to low-sodium miso-soup Addition of disodium guanylate to low- sodium miso-soup Addition of ornithine to low-so

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Physically and mentally healthy subjects

Exclusion criteria

Exclusion criteria: Subjects with taste disorders

Design outcomes

Primary

Measure	Time frame
We will finish experiments and evaluate the result by the sensory test for each of the materials by 2 years after the start of experiment.	—

Countries

Japan

Contacts

Public ContactTakashi Yamamoto

Kio University Health and Nutrition

ta.yamamoto@kio.ac.jp0745541601

Outcome results

None listed

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