Sensory Analysis and Taste Modulation of Ketone Esters
NCT04289454 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19
Last updated 2022-03-21
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
- 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
Sponsors & Collaborators
-
HVMN (funding; holder of primary Department of Defense STTR contract)
collaborator UNKNOWN -
Monell Chemical Senses Center
lead OTHER
Principal Investigators
-
Paul M Wise, PhD · Monell Chemical Senses Center
Study Design
- Allocation
- NA
- Purpose
- OTHER
- Masking
- NONE
- Model
- SINGLE_GROUP
Eligibility
- Min Age
- 21 Years
- Max Age
- 45 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2020-08-30
- Primary Completion
- 2021-06-04
- Completion
- 2021-06-04
Countries
- United States
Study Locations
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