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Optimum temperature and concentration of "Umami" taste

Optimum temperature and concentration of "Umami" taste - Optimum temperature and concentration of "Umami" taste

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000036779
Enrollment
30
Registered
2019-06-01
Start date
2019-06-01
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

healty

Interventions

to drink each 30mL Dashi-soup with 4 kinds of different temperature and 4 kinds of different concentration

Sponsors

Tokushima University
Lead Sponsor

Eligibility

Sex/Gender
Female

Inclusion criteria

Inclusion criteria: female student of School of Oral Health and Welfare, Faculty of Dentistry, Tokushima University with informed consent

Exclusion criteria

Exclusion criteria: without informed consent with oral ulcer with common cold

Design outcomes

Primary

MeasureTime frame
taste—

Secondary

MeasureTime frame
preference, smell, odor, bitterness, sweetness, saltiness, sourness, umami, complexity, displeasure—

Countries

Japan

Contacts

Public ContactMiwa Matsuyama

Institute of Biomedical Sciences, Tokushima University Graduate School Department of Oral Health Care and Rehabilitation

miwa.matsuyama@tokushima-u.ac.jp088-633-9213

Outcome results

None listed

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