Oral detection of short-, medium-, and long-chain free fatty acids in humans

Chemical Senses

Volumn 34, Issue 2, 2009, Pages 145-150

  Mattes, Richard D ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

BMI; Chemosensory; Fat; Gustatory; PROP; Taste; Taste threshold; Taste transduction

Indexed keywords

BUTANOL; GUM ARABIC; HEXANOIC ACID; LAURIC ACID; LINOLEIC ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; MINERAL OIL; SHORT CHAIN FATTY ACID; STEARIC ACID; SUCROSE;

ADULT; ARTICLE; CHEMOSENSITIVITY; CONTROLLED STUDY; FEMALE; HEREDITY; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OLFACTORY DISCRIMINATION; PRIORITY JOURNAL; SENSORY STIMULATION; SOMATOSENSORY STIMULATION; TASTE ACUITY; TASTE DISCRIMINATION;

ADOLESCENT; ADULT; FATTY ACIDS, NONESTERIFIED; FEMALE; HUMANS; MALE; MIDDLE AGED; MOUTH; TASTE PERCEPTION; TASTE THRESHOLD; YOUNG ADULT;

ACACIA;

EID: 59349120983     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjn072     Document Type: Article

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