Dietary PreferencesNCT06736834
Sensory Evaluation of Chinese Specialty Foods
A study testing Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions in people with Dietary Preferences and Sensory Evaluation, run by Zhejiang University.
Trial 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. Read more about this study
- Who is it for?
- Ages 18 to 30 yearsHealthy volunteers can take part
- Conditions the study is for
- Dietary Preferences, Sensory Evaluation, Healthy Individuals
- What is being tested?
- Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 120 participants
- Where
- No sites listed yet
- Study dates
- 18 Dec 2024to 30 Dec 2024
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 30 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- University students at school
Who cannot join
- Smoking (≥1 cigarette/week);
- heavy alcohol consumption (>224 g/week for men and >168 g/week for women);
Trial locations and contacts
No sites are listed yet. Contact the study team or a site near you to ask about taking part.
About this study
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.
Read the 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.
- Conditions
- Dietary Preferences, Sensory Evaluation, Healthy Individuals
- Being tested
- Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditionsOther
Babao Congee and deep-fried dough sticks with different cooking conditions
| Study group | Role | What they receive |
|---|---|---|
| College students participating in sensory evaluation | Experimental | Youtiao and porridge with different processing time and temperature Receives: Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions |
What is being measured
The primary outcome is the main question the study is designed to answer.
preference
Personnel evaluate and score the color, aroma, taste, and other aspects of food.
Measured: Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one month
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted17 Dec 2024
- Study start18 Dec 2024 (estimated)
- Primary completion25 Dec 2024 (estimated)
- Study completion30 Dec 2024 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Dietary PreferencesStudies of the same condition, open and under way.
- More trials run by Zhejiang UniversityThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Basic science
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Enrolment
- 120 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Zhejiang University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Yu Zhang, Zhejiang University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06736834
- Sponsor's protocol ID
- Sensory Evaluation
- Status last verified
- Dec 2024
- First submitted
- 8 Dec 2024
- Last updated
- 17 Dec 2024
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 17 Dec 2024. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Sensory Evaluation of Chinese Specialty Foods
- ClinicalTrials.gov ID
- NCT06736834
- Acronym / sponsor ID
- Sensory Evaluation
- Conditions
- Dietary Preferences, Sensory Evaluation, Healthy Individuals
- Study type
- Interventional
- Recruitment status
- Not yet recruiting
- Enrolment
- 120 participants (estimated)
- Lead sponsor
- Zhejiang UniversityUniversity, hospital or other
- Study start
- 18 Dec 2024 (estimated)
- Primary completion
- 25 Dec 2024 (estimated)
- Study completion
- 30 Dec 2024 (estimated)
- First posted
- 17 Dec 2024 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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.
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 design
- Primary purpose
- Basic science
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| College students participating in sensory evaluation | Experimental | Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditionsYoutiao and porridge with different processing time and temperature |
Who may qualify
- Ages
- 18 to 30 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (1 listed)
- University students at school
Key exclusion criteria (2 listed)
- Smoking (≥1 cigarette/week);
- heavy alcohol consumption (>224 g/week for men and >168 g/week for women);
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditionsBabao Congee and deep-fried dough sticks with different cooking conditions | Other | College students participating in sensory evaluation |
Primary outcome
preference
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 month
Personnel evaluate and score the color, aroma, taste, and other aspects of food.
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 17 Dec 2024.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.
Questions about this trial
What is this clinical trial studying?
A study testing Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions in people with Dietary Preferences and Sensory Evaluation, run by Zhejiang University.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 1 inclusion and 2 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: opening soon, as of the sponsor's last update on 17 Dec 2024. Status can change between updates, so confirm with the study contact before making plans.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Yu Zhang (18267165125, y_zhang@zju.edu.cn), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
preference (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 month). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 17 Dec 2024; AzTrials last refreshed its copy on 7 Nov 2026.