Evaluation of flavors for masking sensory attributes of fish oil

Fair, Patricia A.

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Evaluation of flavors for masking sensory attributes of fish oil

1989
By Fair, Patricia A.
Series: NOAA technical memorandum NMFS-SEFC ; 222

[PDF-1.06 MB]

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Details:

Personal Author:

Fair, Patricia A.
Corporate Authors:

Southeast Fisheries Center (U.S.), Charleston Laboratory,
NOAA Program & Office:

NMFS (National Marine Fisheries Service) ; SEFSC (Southeast Fisheries Science Center)

NMFS (National Marine Fisheries Service) ; SEFSC (Southeast Fisheries Science Center) Less -
Description:

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).
Content Notes:

Patricia A. Fair.

"April 1989".

Also available online in PDF via the NOAA Central Library.

Includes bibliographical references (pages 12-13).
Keywords:

[+]

Fish Oils Oils And Fats Research
Series:

NOAA technical memorandum NMFS-SEFC ; 222
Document Type:

Technical Memorandum
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:0afbb635e56b27c297d12d360a2656a6b5c597292d143437ca6bfac3ae011e7a
Download URL:

https://repository.library.noaa.gov/view/noaa/5862/noaa_5862_DS1.pdf
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Evaluation of flavors for masking sensory attributes of fish oil

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