Clinical trials: Umami Taste
Sensory Testing, Umami Taste Perception
Effect of Umami Exposure on MSG Induced-satiation
Monosodium Glutamate (MSG) is an amino acid salt that naturally enhances umami taste in many foods. It is often used to reduce salt (NaCl) in products while keeping the flavour.
- Conditions
- Sensory Testing, Umami Taste Perception, Food Intake Regulation
- Trial name
- RISE (NCT06725615)
- Testing
- Regular Umami exposure, High Umami exposure, Low Umami exposure
- Where
- Netherlands
- Volunteers
- healthy volunteers welcome
- Sponsor
- Wageningen University
Taste Sensitivity, Umami Taste Perception
Umami Taste Intensity and ad Libitum Meal Intake
Background Sweet and salty tastes can influence food intake {Sørensen, 2003 #40}. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent…
- Conditions
- Taste Sensitivity, Umami Taste Perception, Food Intake Regulation, Hedonic Function
- Trial name
- RiceSort (NCT07059117)
- Testing
- Hedonic mapping, Ad libitum risotto test meal
- Where
- Netherlands
- Volunteers
- 33 people, healthy volunteers welcome
- Sponsor
- Wageningen University
Taste Sensitivity, Umami Taste Perception
Umami Taste Intensity and Meal Intake
Sweet and salty tastes can influence food intake. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability.
- Conditions
- Taste Sensitivity, Umami Taste Perception, Food Intake Regulation, Hedonic Function
- Trial name
- OptUmami (NCT07421466)
- Testing
- Hedonic mapping, Ad libitum risotto test meal
- Where
- Netherlands
- Volunteers
- 47 people, healthy volunteers welcome
- Sponsor
- Wageningen University
Sensory Testing, Umami Taste
Energy Reduction and Umami
People tend to regulate intake by the weight of food rather than its energy content, making energy dense foods, especially those combining salty, fatty, and umami tastes, more likely to promote passive overconsumption.
- Conditions
- Sensory Testing, Umami Taste, Energy Density, Food Intake Measurement
- Trial name
- Season (NCT07438028)
- Testing
- Regular energy density, no added umami, Regular energy density, with added umami, Lowered energy density, with added umami
- Where
- Netherlands
- Volunteers
- 30 people, healthy volunteers welcome
- Sponsor
- Wageningen University
Umami Taste Perception
Repeated Exposure to Umami Taste on Taste Perception, Hedonics, and Satiety
The purpose of this study is to determine how repeated dietary exposure to umami taste affects umami taste perception, hedonics, food preferences, and satiety.
- Trial name
- NCT03010930
- Testing
- Supplementation of diet with MSG, No supplementation of diet with MSG
- Volunteers
- 64 people, healthy volunteers welcome
- Sponsor
- Cornell University
Obesity
The Effect of Bitter, Umami and Sweet Tastants on Food Intake
Rationale: The appearance of tastants in the small intestine can result in the activation of a negative feedback mechanism from different parts of the intestine to the stomach, the small intestine and to the central nervous…
- Trial name
- NCT01956838
- Testing
- umami, bitter, sweet
- Where
- Netherlands
- Volunteers
- 15 people, healthy volunteers welcome
- Sponsor
- Maastricht University Medical Center