# Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

> **NCT01996566** · — · COMPLETED · sponsor: **Purdue University** · enrollment: 30 (estimated)

## Conditions studied

- Taste Sensitivity
- Fatty Acid Type

## Interventions

_None listed._

## Key facts

- **NCT ID:** NCT01996566
- **Lead sponsor:** Purdue University
- **Sponsor class:** OTHER
- **Phase:** —
- **Study type:** OBSERVATIONAL
- **Status:** COMPLETED
- **Start date:** 2013-01
- **Primary completion:** 2014-08
- **Final completion:** 2015-08
- **Target enrollment:** 30 (ESTIMATED)
- **Last updated:** 2015-10-15


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT01996566

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT01996566, "Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic". Retrieved via AI Analytics 2026-06-02 from https://api.ai-analytics.org/clinical/NCT01996566. Licensed CC0.

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