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Taste Sensitivity clinical trials

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NCT ID: NCT01996566 Completed - Taste Sensitivity Clinical Trials

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

Start date: January 2013
Phase: N/A
Study type: Observational

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.