The examination of fatty acid taste with edible strips.

ABSTRACT: The objective of this study was to determine whether humans could detect long-chain fatty acids when these lipid molecules are delivered to the oral cavity by edible taste strips. For suprathreshold studies, up to 1.7 μmol of stearic acid or linoleic acid was incorporated into 0.03 mm thick, one-inch square taste strips. Normalized taste intensity values for stearic acid were in the barely detectable range, with values equal to, or slightly above control strips. One-third of test subjects described the taste quality as oily/fatty/waxy. Approximately 75% of test subjects could detect the presence of linoleic acid when this fatty acid was incorporated into dissolvable strips. Normalized taste intensity values for linoleic acid were in the weak to moderate range. The most commonly reported ta

SUBMITTER: Ebba S 

PROVIDER: S-EPMC3381325 | biostudies-literature | 2012 Jul

REPOSITORIES: biostudies-literature