Trial reportPhysiology & behavior2012
The examination of fatty acid taste with edible strips.
Trial report in Physiology & behavior, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it, 41 citations in OpenAlex.
- Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review.Frontiers in genetics · 2019Pooled it
- Validation of edible taste strips for assessing PROP taste perception.Chemical senses · 2013Trial
- Computational and experimental engineering of aFood chemistry: X · 2026Article
- Perception, regulation, and effects on longevity of pollen fatty acids in the honey bee, Apis mellifera.PloS one · 2024Article
- Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson's Disease.International journal of molecular sciences · 2021Review
- How bitter taste influences nutrition and health in primary care.Journal of family medicine and primary care · 2020Review
- An improved method for examining fat taste.European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery · 2020Article
- Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and theNutrients · 2019Article
- General Decrease of Taste Sensitivity Is Related to Increase of BMI: A Simple Method to Monitor Eating Behavior.Disease markers · 2019Article
- Toward Improving Medication Adherence: The Suppression of Bitter Taste in Edible Taste Films.Advances in pharmacological sciences · 2018Article
- Article
- No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals.Chemical senses · 2015Article
- A Study on Prevalence of Phenyl Thiocarbamide (PTC) Taste Blindness Among Obese Individuals.Journal of clinical and diagnostic research : JCDR · 2015Article
- Recent advances in fatty acid perception and genetics.Advances in nutrition (Bethesda, Md.) · 2015Review
- Article
- Review
- A preference test for sweet taste that uses edible strips.Appetite · 2014Article
- Functionality of fatty acid chemoreception: a potential factor in the development of obesity?Nutrients · 2013Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The objective of this study was to determine whether humans could detect long-chain fatty acids when these lipid molecules are delivered to the oral cavity by edible taste strips. For suprathreshold studies, up to 1.7 μmol of stearic acid or linoleic acid was incorporated into 0.03 mm thick, one-inch square taste strips. Normalized taste intensity values for stearic acid were in the barely detectable range, with values equal to, or slightly above control strips. One-third of test subjects described the taste quality as oily/fatty/waxy. Approximately 75% of test subjects could detect the presence of linoleic acid when this fatty acid was incorporated into dissolvable strips. Normalized taste intensity values for linoleic acid were in the weak to moderate range. The most commonly reported taste quality responses for linoleic acid were fatty/oily/waxy, or bitter. When nasal airflow was obstructed, the perceived taste intensity of linoleic acid decreased by approximately 40%. Taste intensity values and taste quality responses for linoleic acid were then compared among tasters and non-tasters of 6-n-propylthiouracil (PROP). Individuals who could detect the bitter taste of PROP reported higher taste intensity values for linoleic acid compared with PROP non-tasters. However, taste quality responses for linoleic acid were similar among both PROP tasters and PROP non-tasters. These results indicate that humans can detect long-chain fatty acids by both olfactory and non-olfactory pathways when these hydrophobic molecules are delivered to the oral cavity by means of edible taste strips. These studies further show that genetic variation in taste sensitivity to PROP affects chemosensory responses to the cis-unsaturated fatty acid (linoleic acid) in the oral cavity.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.