NCT04289454

Sensory Analysis and Taste Modulation of Ketone Esters

Ketone Esters for Optimization of Operator Performance in Hypoxia Technical Volume (Sub-project: Sensory Analysis and Taste Modulation of the Ketone Ester)

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 19 (actual)
• Sponsor: Monell Chemical Senses Center · Academic / Other
• Sex: All
• Age: 21 Years – 45 Years
• Healthy volunteers: Accepted

Summary

Ketone ester (KE) drinks are sold commercially in the USA and elsewhere (the FDA has accepted a GRAS (generally regarded as safe) notification on the KEs we propose to study). KE drinks can have beneficial effects on metabolism. Unfortunately, KE drinks have a strongly unpleasant flavor which can trigger rejection. The current study will generate data to help inform KE drink formulations with improved flavor. First stage, trained subjects will rate the intensity of various sensation qualities (e.g., bitter, sour, metallic, and astringent) from KE drinks to help understand the nature of the unpleasant flavor and the particular sensory systems involved (e.g., taste vs. smell). Then, subjects will taste KE drinks with and without various flavor modifiers. Subjects will be healthy adults (aged 21-45) without known food allergies.

Conditions

• Flavor Perception in Normal, Healthy Adults

Interventions

Type	Name	Description
OTHER	Flavor additive	Various flavor additives will be tested (vs. no added flavor) to determine which show promise for making KE drinks taste less unpleasant

Timeline

• Start date: 2020-08-30
• Primary completion: 2021-06-04
• Completion: 2021-06-04
• First posted: 2020-02-28
• Last updated: 2022-03-21

Locations

1 site across 1 country: United States