TABLE 2.

Mean ± SD of the GEP parameters (P1 latency, N1 latency, and P1N1 amplitude) recorded in response to the five FFA and paraffin emulsions, on the Pz, Cz, and Fz electrodes, in the 18 participants

	LA	Oleic Acid	Stearic Acid	Lauric Acid	Caproic Acid	Paraffin
P1 latency (ms)
Pz	165 ± 28	171 ± 27	172 ± 30	160 ± 26	177 ± 36	193 ± 46
Cz	161 ± 24	165 ± 20	173 ± 30	152 ± 20	176 ± 38	190 ± 46
Fz	161 ± 25	164 ± 18	169 ± 31	154 ± 19	178 ± 38	176 ± 79
N1 latency (ms)
Pz	340 ± 55	330 ± 67	337 ± 43	292 ± 56	342 ± 61	357 ± 82
Cz	335 ± 57	325 ± 68	330 ± 45	286 ± 55	336 ± 66	352 ± 84
Fz	332 ± 59	320 ± 69	330 ± 48	283 ± 56	329 ± 66	351 ± 84
P1N1 amplitude (µV)
Pz	15 ± 8	15 ± 8	16 ± 7	13 ± 7	17 ± 7	7 ± 8
Cz	15 ± 10	15 ± 9	18 ± 9	14 ± 8	18 ± 6	6 ± 8
Fz	14 ± 9	14 ± 6	15 ± 7	12 ± 6	15 ± 5	5 ± 7

P1N1 amplitudes of the GEPs in Pz, Cz, and Fz were different according to the taste solutions: P1N1 amplitude was higher in response to the five FFA solutions than in response to paraffin emulsion, whatever the electrodes (P < 0.001 for all).