Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study

Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study - Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000061657

Enrollment

Registered

2026-05-27

Start date

2026-05-22

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

Interventions

Consume foods prepared with standard seasoning and perform a sensory evaluation. Consume foods prepared with light seasoning and perform a sensory evaluation. Consume foods prepared with light seasoni

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy Japanese men and women aged 18 years or older.

Exclusion criteria

Exclusion criteria: Individuals with food allergies: particularly to soybeans, wheat, rice, fermented foods, or any components that may be included in the test food. Individuals with taste or olfactory disorders or any symptoms that may affect sensory evaluation. Individuals who are pregnant or breastfeeding. Individuals with severe chronic diseases: such as heart, kidney, or liver diseases.

Design outcomes

Primary

Measure	Time frame
Overall deliciousness	—

Secondary

Measure	Time frame
Saltiness intensity Sweetness Texture Aroma	—

Countries

Japan

Contacts

Public ContactHitomi Miyazaki

Faculty of Agriculture, Kyushu University Laboratory of Systematic Forest and Forest Products Sciences

miyazaki.hitomi.309@m.kyushu-u.ac.jp092-553-9458

Outcome results

None listed

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