Effects of aroma compounds in coffee on its flavor and relaxation and concentration in humans.

Effects of aroma compounds in coffee on its flavor and relaxation and concentration in humans. - Coffee aroma and stress index

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000029049

Enrollment

Registered

2017-09-08

Start date

2017-10-01

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

Healthy volunteers

Interventions

Performs a continuous addition test Intervention period: for 15 min. Sniff a cup of coffee that is flavored with an aroma constituent (an off-flavor component) before and every 5 min during the t

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Students of the University of Niigata Prefecture

Exclusion criteria

Exclusion criteria: Persons who cannot drink coffee.

Design outcomes

Primary

Measure	Time frame
Continuous addition test. Measure before and after test: salivary amylase activity, blood pressure, and pulse rate.	—

Countries

Japan

Contacts

Public ContactShin Kamiyama

Faculty of Human Life Studies, University of Niigata Prefecture Department of Health and Nutrition

kammy@unii.ac.jp025-368-8269

Outcome results

None listed

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