Evaluation of Flavors for Masking Sensory Attributes of Fish Oil

摘要

The objective of the 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.