Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans

American Journal of Physiology - Gastrointestinal and Liver Physiology

Volumn 307, Issue 3, 2014, Pages

  Running, Cordelia A ^a   Mattes, Richard D ^b  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Fat taste; Fatty acid chain length; Fatty acid irritation; Nonesterified fatty acid taste

Indexed keywords

FATTY ACID; HEXANOIC ACID; LAURIC ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; MINERAL OIL; OLEIC ACID; SHORT CHAIN FATTY ACID;

ADULT; ARTICLE; CONTROLLED STUDY; CROSSOVER PROCEDURE; DRUG SENSITIVITY; EMULSION; FAT INTAKE; FEMALE; FLOW KINETICS; FOOD FREQUENCY QUESTIONNAIRE; HUMAN; HUMAN EXPERIMENT; MALE; MOUTH; NORMAL HUMAN; PARTICLE SIZE; PRIORITY JOURNAL; TASTE; TASTE ACUITY; VISCOSITY;

FAT TASTE; FATTY ACID CHAIN LENGTH; FATTY ACID IRRITATION; NONESTERIFIED FATTY ACID TASTE;

ADMINISTRATION, ORAL; ADULT; CAPROATES; CROSS-OVER STUDIES; EMULSIONS; FATTY ACIDS; FEMALE; HUMANS; LAURIC ACIDS; MALE; MINERAL OIL; MOLECULAR STRUCTURE; MOUTH; OLEIC ACID; PARTICLE SIZE; RHEOLOGY; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE THRESHOLD; VISCOSITY; YOUNG ADULT;

EID: 84905265592     PISSN: 01931857     EISSN: 15221547     Source Type: Journal    
DOI: 10.1152/ajpgi.00181.2014     Document Type: Article

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