Sensory Evaluation of Chinese Specialty Foods
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 发起方
- 入组人数
- 120
- 主要终点
- preference
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 30 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •University students at school
排除标准
- •Smoking (≥1 cigarette/week);
- •heavy alcohol consumption (>224 g/week for men and >168 g/week for women);
结局指标
主要结局
preference
时间窗: 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.
次要结局
未报告次要终点
研究者
Yu Zhang
Professor
Zhejiang University