Sensory Evaluation of Chinese Specialty Foods

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.

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.

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);