The examination of fatty acid taste with edible strips

► Edible taste strips were used to examine fatty acid taste responses in humans. ► Taste intensity values for stearic acid were in the barely detectable range. ► Taste intensity values for linoleic acid were in the weak to moderate range. ► Taste intensity values for linoleic acid decreased nearly 40% when nasal airflow was blocked. ► PROP tasters reported higher intensity values for linoleic acid than did non-tasters of PROP.