Ignite Creation Date:
2025-12-25 @ 2:22 AM
Ignite Modification Date:
2025-12-26 @ 6:24 PM
Study NCT ID:
NCT06736834
Status:
NOT_YET_RECRUITING
Last Update Posted:
2024-12-17
First Post:
2024-12-08
Is NOT Gene Therapy:
True
Has Adverse Events:
False
Brief Title:
Sensory Evaluation of Chinese Specialty Foods
Sponsor:
Organization:
Raw JSON
{'hasResults': False, 'derivedSection': {'miscInfoModule': {'versionHolder': '2025-12-24'}}, 'protocolSection': {'designModule': {'phases': ['NA'], 'studyType': 'INTERVENTIONAL', 'designInfo': {'allocation': 'NA', 'maskingInfo': {'masking': 'NONE'}, 'primaryPurpose': 'BASIC_SCIENCE', 'interventionModel': 'SINGLE_GROUP'}, 'enrollmentInfo': {'type': 'ESTIMATED', 'count': 120}}, 'statusModule': {'overallStatus': 'NOT_YET_RECRUITING', 'startDateStruct': {'date': '2024-12-18', 'type': 'ESTIMATED'}, 'expandedAccessInfo': {'hasExpandedAccess': False}, 'statusVerifiedDate': '2024-12', 'completionDateStruct': {'date': '2024-12-30', 'type': 'ESTIMATED'}, 'lastUpdateSubmitDate': '2024-12-14', 'studyFirstSubmitDate': '2024-12-08', 'studyFirstSubmitQcDate': '2024-12-14', 'lastUpdatePostDateStruct': {'date': '2024-12-17', 'type': 'ACTUAL'}, 'studyFirstPostDateStruct': {'date': '2024-12-17', 'type': 'ACTUAL'}, 'primaryCompletionDateStruct': {'date': '2024-12-25', 'type': 'ESTIMATED'}}, 'outcomesModule': {'primaryOutcomes': [{'measure': 'preference', 'timeFrame': 'Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one month', 'description': 'Personnel evaluate and score the color, aroma, taste, and other aspects of food.'}]}, 'oversightModule': {'isUsExport': False, 'oversightHasDmc': False, 'isFdaRegulatedDrug': False, 'isFdaRegulatedDevice': False}, 'conditionsModule': {'conditions': ['Dietary Preferences', 'Sensory Evaluation', 'Healthy Individuals']}, 'descriptionModule': {'briefSummary': '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.', 'detailedDescription': '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.'}, 'eligibilityModule': {'sex': 'ALL', 'stdAges': ['ADULT'], 'maximumAge': '30 Years', 'minimumAge': '18 Years', 'genderBased': True, 'healthyVolunteers': True, 'eligibilityCriteria': 'Inclusion Criteria:\n\n* University students at school\n\nExclusion Criteria:\n\n* Smoking (≥1 cigarette/week);\n* heavy alcohol consumption (\\>224 g/week for men and \\>168 g/week for women);'}, 'identificationModule': {'nctId': 'NCT06736834', 'briefTitle': 'Sensory Evaluation of Chinese Specialty Foods', 'organization': {'class': 'OTHER', 'fullName': 'Zhejiang University'}, 'officialTitle': 'Sensory Evaluation of Chinese Specialty Foods', 'orgStudyIdInfo': {'id': 'Sensory Evaluation'}}, 'armsInterventionsModule': {'armGroups': [{'type': 'EXPERIMENTAL', 'label': 'College students participating in sensory evaluation', 'description': 'Youtiao and porridge with different processing time and temperature', 'interventionNames': ['Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions']}], 'interventions': [{'name': 'Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions', 'type': 'OTHER', 'description': 'Babao Congee and deep-fried dough sticks with different cooking conditions', 'armGroupLabels': ['College students participating in sensory evaluation']}]}, 'contactsLocationsModule': {'centralContacts': [{'name': 'Yu Zhang', 'role': 'CONTACT', 'email': 'y_zhang@zju.edu.cn', 'phone': '18267165125'}]}, 'ipdSharingStatementModule': {'ipdSharing': 'NO'}, 'sponsorCollaboratorsModule': {'leadSponsor': {'name': 'Zhejiang University', 'class': 'OTHER'}, 'responsibleParty': {'type': 'PRINCIPAL_INVESTIGATOR', 'investigatorTitle': 'Professor', 'investigatorFullName': 'Yu Zhang', 'investigatorAffiliation': 'Zhejiang University'}}}}