Sensory Evaluation of Chinese Specialty Foods

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.

Study Overview

• Status: Not yet recruiting
• Conditions: Healthy Individuals; Sensory Evaluation; Dietary Preferences
• Intervention / Treatment: Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

Detailed Description

The specific evaluation methods are as follows: the samples are randomly numbered and distributed to college student volunteers. Scale method is used to quantify the appearance score, texture score and taste score of Babao Congee and deep-fried dough sticks. Basic information, general physical conditions and sensory characteristics of Babao Congee and deep-fried dough sticks are collected through questionnaires or interviews.

• Study Type: Interventional
• Enrollment (Estimated): 120
• Phase: Not Applicable

Contacts and Locations

• Study Contact: Name: Yu Zhang; Phone Number: 18267165125; Email: y_zhang@zju.edu.cn

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• University students at school

Exclusion Criteria:

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

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: N/A
• Interventional Model: Single Group Assignment
• Masking: None (Open Label)

Number of Arms

1

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: College students participating in sensory evaluation; Youtiao and porridge with different processing time and temperature	Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions; Babao Congee and deep-fried dough sticks with different cooking conditions

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
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

Collaborators and Investigators

• Sponsor: Zhejiang University

Study record dates

Study Major Dates

• Study Start (Estimated): December 18, 2024
• Primary Completion (Estimated): December 25, 2024
• Study Completion (Estimated): December 30, 2024

Study Registration Dates

• First Submitted: December 8, 2024
• First Submitted That Met QC Criteria: December 14, 2024
• First Posted (Actual): March 25, 2025

Study Record Updates

• Last Update Posted (Actual): March 25, 2025
• Last Update Submitted That Met QC Criteria: December 14, 2024
• Last Verified: December 1, 2024

More Information

Terms related to this study

• Other Study ID Numbers: Sensory Evaluation

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No