Effects of odor components generated by the Maillard reaction in foods on human physiology and improvement of task performance -controlled and uncontrolled studies on miosis rate, fingertip temperature, fatigue level of brain, oxyhemoglobin level of brain, stress marker level, and performance of a simple task-

Effects of odor components generated by the Maillard reaction in foods on human physiology and improvement of task performance -controlled and uncontrolled studies on miosis rate, fingertip temperature, fatigue level of brain, oxyhemoglobin level of brain, stress marker level, and performance of a simple task- - Effects of odor components generated by the Maillard reaction in foods on human physiology and improvement of task performance

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000033581

Enrollment

Registered

2018-08-01

Start date

2017-10-20

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

None listed

Interventions

Smelling of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (58ppm) for 2 min. Measurement of miosis rate, fingertip temperature, fatigue level of brain, oxyhemoglobin level of brain, stress marker level, and p

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: healthy

Exclusion criteria

Exclusion criteria: otolaryngology disorder, psychiatric disorder, epidemic cold, cigarette smoker, epilepsy

Design outcomes

Primary

Measure	Time frame
autonomic nerve activity, blood flow rate of brain, and level of task performance	—

Countries

Japan

Contacts

Public ContactMotoko Ohata

Nihon University College of Bioresource Science

oohata.motoko@nihon-u.ac.jp0466-84-3987

Outcome results