UMIN-CTR Clinical Trial
| Unique ID issued by UMIN | UMIN000061657 |
|---|---|
| Receipt number | R000070546 |
| Scientific Title | Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study |
| Date of disclosure of the study information | 2026/05/27 |
| Last modified on | 2026/05/22 14:37:46 |
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Basic information
Public title
Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study
Acronym
Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions
Scientific Title
Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions: Single blind, within subject comparative study
Scientific Title:Acronym
Sensory Evaluation Test of Seasoning Containing Grain Fermentation Liquid Under Reduced Seasoning Conditions
Region
| Japan |
Condition
Condition
None
Classification by specialty
| Not applicable | Adult |
Classification by malignancy
Others
Genomic information
NO
Objectives
Narrative objectives1
To evaluate the palatability and taste characteristics of dishes prepared with grain fermented liquid seasonings under reduced seasoning conditions through sensory analysis.
Basic objectives2
Efficacy
Basic objectives -Others
Trial characteristics_1
Trial characteristics_2
Developmental phase
Assessment
Primary outcomes
Overall deliciousness
Key secondary outcomes
Saltiness intensity
Sweetness
Texture
Aroma
Base
Study type
Interventional
Study design
Basic design
Cross-over
Randomization
Non-randomized
Randomization unit
Blinding
Single blind -participants are blinded
Control
Active
Stratification
Dynamic allocation
Institution consideration
Blocking
Concealment
Intervention
No. of arms
3
Purpose of intervention
Prevention
Type of intervention
| Food |
Interventions/Control_1
Consume foods prepared with standard seasoning and perform a sensory evaluation.
Interventions/Control_2
Consume foods prepared with light seasoning and perform a sensory evaluation.
Interventions/Control_3
Consume foods prepared with light seasoning using a seasoning containing grain fermented extract, and perform a sensory evaluation.
Interventions/Control_4
Interventions/Control_5
Interventions/Control_6
Interventions/Control_7
Interventions/Control_8
Interventions/Control_9
Interventions/Control_10
Eligibility
Age-lower limit
| 18 | years-old | <= |
Age-upper limit
| 64 | years-old | >= |
Gender
Male and Female
Key inclusion criteria
Healthy Japanese men and women aged 18 years or older.
Key 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.
Target sample size
20
Research contact person
Name of lead principal investigator
| 1st name | Kuniyoshi |
| Middle name | |
| Last name | Shimizu |
Organization
Faculty of Agriculture, Kyushu University
Division name
Laboratory of Systematic Forest and Forest Products Sciences
Zip code
819-0395
Address
744 Motooka, Nishi-ku, Fukuoka, Japan
TEL
092-802-4946
shimizu.kuniyoshi.381@m.kyushu-u.ac.jp
Public contact
Name of contact person
| 1st name | Hitomi |
| Middle name | |
| Last name | Miyazaki |
Organization
Faculty of Agriculture, Kyushu University
Division name
Laboratory of Systematic Forest and Forest Products Sciences
Zip code
819-0395
Address
744 Motooka, Nishi-ku, Fukuoka, Japan
TEL
092-553-9458
Homepage URL
miyazaki.hitomi.309@m.kyushu-u.ac.jp
Sponsor or person
Institute
Kyushu University
Institute
Department
Personal name
Funding Source
Organization
Other
Organization
Division
Category of Funding Organization
Profit organization
Nationality of Funding Organization
Other related organizations
Co-sponsor
3G Science LLC
Name of secondary funder(s)
IRB Contact (For public release)
Organization
Shiba Palace Clinic Ethics Review Committee
Address
DaiwaA Hamamatsucho Bldg. 6F, 1-9-10, Hamamatsucho, Minato-ku, Tokyo, JAPAN
Tel
03-5408-1590
jimukyoku@mail.souken-r.com
Secondary IDs
Secondary IDs
NO
Study ID_1
Org. issuing International ID_1
Study ID_2
Org. issuing International ID_2
IND to MHLW
Institutions
Institutions
Other administrative information
Date of disclosure of the study information
| 2026 | Year | 05 | Month | 27 | Day |
Related information
URL releasing protocol
Publication of results
Unpublished
Result
URL related to results and publications
Number of participants that the trial has enrolled
Results
Results date posted
Results Delayed
Results Delay Reason
Date of the first journal publication of results
Baseline Characteristics
Participant flow
Adverse events
Outcome measures
Plan to share IPD
IPD sharing Plan description
Progress
Recruitment status
Open public recruiting
Date of protocol fixation
| 2026 | Year | 05 | Month | 21 | Day |
Date of IRB
| 2026 | Year | 05 | Month | 21 | Day |
Anticipated trial start date
| 2026 | Year | 05 | Month | 22 | Day |
Last follow-up date
| 2026 | Year | 08 | Month | 31 | Day |
Date of closure to data entry
Date trial data considered complete
Date analysis concluded
Other
Other related information
Management information
Registered date
| 2026 | Year | 05 | Month | 22 | Day |
Last modified on
| 2026 | Year | 05 | Month | 22 | Day |
Link to view the page
Value
https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000070546
