Evaluation of flavors for masking sensory attributes of fish oil
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Evaluation of flavors for masking sensory attributes of fish oil
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    The objective of this present study was to determine the efficacy of flavors to mask the sensory attributes of fish oil so that adequate controls may be utilized for double blind clinical studies. The studies demonstrated two possible alternatives for providing adequate controls for conducting double blind studies with fish oil. The research design may choose to flavor the fish oil and control oil very strongly with a peppermint or lemon-lime flavor or to flavor the control oil with a mild, fish oil flavor. Both approaches were shown to be effective in producing a fish oil treatment that was indistinguishable from the control oils (corn oil, olive oil and safflower oil).
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