Sensory Evaluation of Chinese Specialty Foods

NCT06736834 | Not Yet Recruiting

• 1 other identifier: Sensory Evaluation
• Study Type: interventional
• Target: 120
• Locations: 0 countries
• Sites: N/A

Brief Summary

This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.

Conditions

Dietary Preferences; Sensory Evaluation; Healthy Individuals

Outcome Measures

Primary Outcomes (1)

• preference

  Personnel evaluate and score the color, aroma, taste, and other aspects of food.

  Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one month

Study Arms (1)

College students participating in sensory evaluation

EXPERIMENTAL

Youtiao and porridge with different processing time and temperature

Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

Interventions

Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions OTHER

Babao Congee and deep-fried dough sticks with different cooking conditions

College students participating in sensory evaluation

Eligibility Criteria

• Age: 18 Years - 30 Years
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• University students at school

You may not qualify if:

• Smoking (≥1 cigarette/week);
• heavy alcohol consumption (\>224 g/week for men and \>168 g/week for women);

Sponsors & Collaborators

• Zhejiang University: lead

Central Study Contacts

Yu Zhang

CONTACT

18267165125; y_zhang@zju.edu.cn

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: December 8, 2024
• First Posted: December 17, 2024
• Study Start: December 18, 2024
• Primary Completion: December 25, 2024
• Study Completion: December 30, 2024
• Last Updated: December 17, 2024

Record last verified: 2024-12

Data Sharing

• IPD Sharing: Will not share