Sensory testing of polyphenols in plant foods.

Sensory testing of polyphenols in plant foods. - Sensory testing of polyphenols in plant foods.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000052854

Enrollment

Registered

2023-11-21

Start date

2023-11-25

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

taste/olfactory

Interventions

A polyphenol concentrate extracted from plant foods is diluted in three steps with commercially available mineral water and used as a test sample. The panelists hold the aqueous solution in their mout

web version, manufactured by Kaneko Shobo Co., Ltd.).

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Subjects are selected as follows from a pool of panelist candidates (target 25) who have been informed of the test and have given their consent. Candidate panelists hold a solution of caffeine (standard for bitterness) or alum (standard for astringency) diluted in three steps for 10-20 seconds and then spit it out. They then answer the taste quality questionnaire. We select 10 panelists who are highly sensitive to bitterness and astringency.

Exclusion criteria

Exclusion criteria: Panelists with low sensitivity to bitterness and astringency.

Design outcomes

Primary

Measure	Time frame
Taste	—

Countries

Japan

Contacts

Public ContactNaomi Osakabe

Bioscience and Engineering Food & Nutrition Laboratory

nao-osa@shibaura-it.ac.jp048-720-6031

Outcome results

None listed

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