NCT01996566

Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 30 (estimated)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 18 Years – 60 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Taste Sensitivity
• Fatty Acid Type

Timeline

• Start date: 2013-01-01
• Primary completion: 2014-08-01
• Completion: 2015-08-01
• First posted: 2013-11-27
• Last updated: 2015-10-15

Locations

1 site across 1 country: United States