Sensory evaluation of the aroma of fermented products after opening

Sensory evaluation of the aroma of fermented products after opening - Sensory evaluation of the aroma of fermented products after opening

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000052536

Enrollment

Registered

2023-10-23

Start date

2023-11-02

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

Adult

Interventions

One type of food

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1. Subjects trained in sensory evaluation for this study at the time of consent. 2. Subjects who have been fully informed of the purpose and content of the study, have the capacity to consent, volunteer of their own free will with full knowledge of the content, and give their written consent to participate in the study.

Exclusion criteria

Exclusion criteria: 1. Subjects who do not like samples. 2. Subjects who have food allergies to milk.

Design outcomes

Primary

Measure	Time frame
Data on aroma intensity and aroma pleasantness/unpleasantness during 10 segments of the breathing phase (inhale and exhale).	—

Countries

Japan

Contacts

Public ContactTakahiro Kikuchi

Meiji Co., Ltd. R&D Division

takahiro.kikuchi.aa@meiji.com042-632-5824

Outcome results

None listed

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