Sensory evaluation of instant soup using iron balls

Status

Active, not recruiting

Phases

Phase 1

Study type

Interventional

Source

JPRN

Registry ID

JPRN-jRCT1030260236

Enrollment

Registered

2026-06-19

Start date

2026-07-20

Completion date

Unknown

Last updated

2026-09-14

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

none none

Interventions

Subjects will be asked to taste instant soup prepared using an iron ball and instant soup prepared without an iron ball, and sensory evaluations will be conducted, including aroma, taste, color, and o

Eligibility

Sex/Gender

Female

Inclusion criteria

Inclusion criteria: No history of food allergies

Exclusion criteria

Exclusion criteria: History of food allergies

Design outcomes

Primary

Measure	Time frame
Overall acceptability	—

Secondary

Measure	Time frame
Taste Aroma exterior	—

Contacts

Public ContactHiguchi Yoshiko

Kyoritsu Woman univercity

23n140yh@kyoritsu-wu.ac.jp+81-8011258671

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Sep 19, 2026