Influence of Umami (glutamate salts) on the taste of lower-salt solution.

Influence of Umami (glutamate salts) on the taste of lower-salt solution. - Influence of Umami (glutamate salts) on the taste of lower-salt solution.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000035279

Enrollment

Registered

2018-12-24

Start date

2017-10-27

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 adults

Interventions

0.3 % NaCl aqueous solution (w / v) 0.3 % NaCl + 0.3 % glutamate Na aqueous solution (w / v) 0.3 % NaCl + 0.3 % glutamate K aqueous solution (w / v) 0.3 % NaCl + 0.3 % glutamate Ca aqueous solution (w

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Adult men and women who agreed to participate in this research with written informed consent.

Exclusion criteria

Exclusion criteria: 1) Persons with eating disorders. (2) Persons with taste disorders. (3) Persons who has eaten within 2 hours. (4) Persons who judged that a principal investigator is inappropriate for participating in the examination.

Design outcomes

Primary

Measure	Time frame
Taste (salty taste, umami, palatability.)	—

Countries

Japan

Contacts

Public ContactKiyoshi Koga

Fukuoka Women's University General Affairs Management Group

keiei@fwu.ac.jp092-661-2411

Outcome results

None listed

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