107
Participants
Start Date
October 31, 2014
Primary Completion Date
March 31, 2015
Study Completion Date
March 31, 2015
Tasting solutions
Participants will taste a variety of food grade compounds including: hexenoic acid, decenoic acid, oleic acid, linoleic acid, glucose, fructose, salt, citric acid, acetic acid, quinine, urea, caffeine, sucrose octaacetate, propylthiouracil, phenylthiocarbamide, monosodium glutamate, and inosine monophosphate.
Purdue University, West Lafayette
Purdue University
OTHER