Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic
acids will be explored. Prior work indicates that there may be a learning effect in
measuring detection thresholds for free fatty acids. This study is designed to determine the
number of visits necessary to attenuate this learning effect and also to test whether this
effect continues across different types of fatty acids or is specific to each fatty acid.
This will aid in understanding how many visits are required to obtain reliable data and if
less expensive fatty acids can be used to attenuate learning before testing thresholds for
more expensive fatty acids.
- 18-60 years of age
- in good health
- available for 3 months
- Participation in a different fat taste study in previous 6 months