Sensory Evaluation of Chinese Specialty Foods
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-30
SponsorZhejiang University
About this trial
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.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
University students at school
Disqualifiers
Smoking (≥1 cigarette/week);
heavy alcohol consumption (>224 g/week for men and >168 g/week for women);
Trial design
Design model
Single group
Treatments tested in this trial
Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions
Other interventionBabao Congee and deep-fried dough sticks with different cooking conditions
Treatment groups
120 Participants
are divided into 1 treatment groupGroup A: College students participating in sensory evaluationExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
preference
Personnel evaluate and score the color, aroma, taste, and other aspects of food.
Time frame
Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one monthLocations
Sponsors and contacts
Click on the lead sponsor to view all of their trials.
Source ClinicalTrials.gov
This trial is not recruiting at the moment. You can still explore other options: