Sensory evaluation of the aroma of fermented products after opening
Not Applicable
Completed
- Conditions
- Adult
- Registration Number
- JPRN-UMIN000052536
- Lead Sponsor
- R&D Division, Meiji Co., Ltd.
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 11
Inclusion Criteria
Not provided
Exclusion Criteria
1. Subjects who do not like samples. 2. Subjects who have food allergies to milk.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Data on aroma intensity and aroma pleasantness/unpleasantness during 10 segments of the breathing phase (inhale and exhale).
- Secondary Outcome Measures
Name Time Method
Related Research Topics
Explore scientific publications, clinical data analysis, treatment approaches, and expert-compiled information related to the mechanisms and outcomes of this trial. Click any topic for comprehensive research insights.
What molecular mechanisms underlie aroma perception changes in fermented products post-opening?
How does sensory evaluation of fermented product aroma compare to standard olfactory assessment methods?
Are there specific biomarkers that correlate with individual sensory responses to fermented product aromas?
What are the potential adverse events associated with repeated sensory testing of fermented products?
What are the key compounds in fermented products that influence post-opening aroma profiles?