UNASSIGNED: Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of @entity1474 may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic, and a-linolenic acids. The hypothesis tested was that oral sensitivity to non-esterified @entity1718 ( @entity3691 ) would increase with degree of unsaturation but that in vitro viscosities and particle sizes of these emulsions would not differ. Oral taste thresholds were obtained using the 3-alternative, forced-choice, ascending method. Each @entity1 was tested on each fat 7 times, for a total of 21 study visits, to account for learning effects. Viscosities were obtained for the blank solutions and all three emulsions. Results indicate lower oral thresholds to linoleic and a-linolenic acids than to @entity3952 . At higher shear rates, 5% oleic and @entity4722 were more viscous compared to other samples. More dilute emulsions showed no significant differences in viscosity. Particle sizes of the emulsions increased very slightly with increasing unsaturation. Considering the emulsion characteristics and the oral sensitivity data together, a taste mechanism for @entity3691 detection is supported.

XXXX are more sensitive to the taste of linoleic and a-linolenic than @entity3952 .

@entity1 :: ('9606', 'Species') :: ['participant'] @entity3952 :: ('MESH:D019301', 'Chemical') :: ['oleic acid'] @entity1474 :: ('MESH:D005231', 'Chemical') :: ['unsaturated fatty acids'] @entity3691 :: ('MESH:D005230', 'Chemical') :: ['NEFA'] @entity1718 :: ('MESH:D005227', 'Chemical') :: ['fatty acids'] @entity4722 :: ('MESH:D019787', 'Chemical') :: ['linoleic acid']
@entity1 :: (9606,Species) :: ['Humans']
