# Sensory Evaluation of Chinese Specialty Foods

> **NCT06736834** · NA · NOT_YET_RECRUITING · sponsor: **Zhejiang University** · enrollment: 120 (estimated)

## Conditions studied

- Dietary Preferences
- Sensory Evaluation
- Healthy Individuals

## Interventions

- **OTHER:** Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

## Key facts

- **NCT ID:** NCT06736834
- **Lead sponsor:** Zhejiang University
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** NOT_YET_RECRUITING
- **Start date:** 2024-12-18
- **Primary completion:** 2024-12-25
- **Final completion:** 2024-12-30
- **Target enrollment:** 120 (ESTIMATED)
- **Last updated:** 2024-12-17


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT06736834

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT06736834, "Sensory Evaluation of Chinese Specialty Foods". Retrieved via AI Analytics 2026-06-02 from https://api.ai-analytics.org/clinical/NCT06736834. Licensed CC0.

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