Table 3.
Taste qualities and threshold concentration of fatty acids in different medium with or without nose-clip.
| Formula | Name | Taste Qualities | Threshold Concentration (M) | Medium |
|---|---|---|---|---|
| C12H24O2 | Lauric acid | ND | 0.035 × 10−3 [29] | X |
| C14H28O2 | Myristic acid | ND | 0.22 × 10−3 [29] | X |
| C16H32O2 | Palmitic acid | ND | 3.9 × 10−5 [29] | X |
| C18H36O2 | Stearic acid | Irritant, metallic, bitter | 1.4 × 10−5 [30] | UHT milk 3.5% fat |
| ND | 0.01 × 10−3 [31] | Water, 5% gum acacia | ||
| ND | 0.05 × 10−3 [29] | Emulsion, 5% gum acacia | ||
| C18H34O2 | Oleic acid | ND | * 1.99 × 10−2 [32] | 10% gum arabic, 0.05% xanthan |
| Irritant, bitter, sour | * 2.57 × 10−2 [33] | 10% gum arabic, 0.05% xanthan | ||
| Astringent, bitter | 3.9 × 10−3 [30] | UHT milk 3.5% fat | ||
| ND | 2.0 × 10−2 [34] | Skim milk 5% gum acacia | ||
| ND | * 2.2 × 10−3 [35] | Non-fat milk | ||
| ND | * 3.5 × 10−3 [36] | 10% skimmed milk powder | ||
| ND | 2.23 × 10−3 [36] | 10% skimmed milk powder | ||
| ND | 0.78 × 10−3 [31] | Emulsion, 5% oil, 5% gum acacia | ||
| ND | 0.28 × 10−3 [29] | X | ||
| C18H32O2 | Linoleic acid | Metallic, astringent, bitter | 2.39 × 10−3 [30] | UHT milk 3.5% fat |
| ND | * 1.5 × 10−3 [35] | Non-fat milk | ||
| ND | 1.21 × 10−3 [31] | Emulsion, 5% oil, 5% gum acacia | ||
| ND | 1.55 × 10−3 [32] | 10% gum arabic, 0.05% xanthan | ||
| ND | 0.039 × 10−3 [29] | X | ||
| C18H30O2 | Alpha-linolenic acid | ND | * 3.15 × 10−3 [32] | 10% gum arabic, 0.05% xanthan |
| Irritant, metallic, bitter | 0.41 × 10−3 [30] | UHT milk 3.5% fat |
ND, Not Determined; *, with nose clip; X, not specified.