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. 2015 Mar 20;7(3):2068–2084. doi: 10.3390/nu7032068

Figure 1.

Figure 1

Photograph showing a stimulus presentation in the fatty acid flavor threshold assessment. The stimulation was performed by positioning, on the anterior part of the tongue, the paper disk impregnated with 10 μL of a mixture of oleic acid (or triolein) and mineral oil with the former ranging from 0.0015 to 10 μL (pure).