Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans

Low, Julia Yu Qing, Lacy, Kathleen E, McBride, Robert L and Keast, Russell SJ 2017, Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans, PLoS one, vol. 12, no. 12, pp. e0188784-e0188784, doi: 10.1371/journal.pone.0188784.

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Title Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans
Author(s) Low, Julia Yu Qing
Lacy, Kathleen EORCID iD for Lacy, Kathleen E orcid.org/0000-0002-2982-4455
McBride, Robert L
Keast, Russell SJORCID iD for Keast, Russell SJ orcid.org/0000-0003-2147-7687
Journal name PLoS one
Volume number 12
Issue number 12
Start page e0188784
End page e0188784
Publisher Public Library of Science (PLoS)
Place of publication San Francisco, Calif.
Publication date 2017
ISSN 1932-6203
Keyword(s) adult
dietary carbohydrates
human body
reproducibility of results
sensory Ttresholds
taste perception
science & technology
multidisciplinary sciences
Summary Compared to simple sugars, complex carbohydrates have been assumed invisible to taste. However, two recent studies proposed that there may be a perceivable taste quality elicited by complex carbohydrates independent of sweet taste. There is precedent with behavioural studies demonstrating that rats are very attracted to complex carbohydrates, and that complex carbohydrates are preferred to simple sugars at low concentrations. This suggests that rats may have independent taste sensors for simple sugars and complex carbohydrates. The aim of this paper is to investigate oral sensitivities of two different classes of complex carbohydrates (a soluble digestible and a soluble non-digestible complex carbohydrate), and to compare these to other caloric and non-nutritive sweeteners in addition to the prototypical tastes using two commonly used psychophysical measures. There were strong correlations between the detection thresholds and mean intensity ratings for complex carbohydrates (maltodextrin, oligofructose) (r = 0.94, P < 0.001). There were no significant correlations between the detection thresholds of the complex carbohydrates (maltodextrin, oligofructose) and the sweeteners (glucose, fructose, sucralose, Rebaudioside A, erythritol) (all P > 0.05). However, moderate correlations were observed between perceived intensities of complex carbohydrates and sweeteners (r = 0.48-0.61, P < 0.05). These data provide evidence that complex carbohydrates can be sensed in the oral cavity over a range of concentrations independent of sweet taste sensitivity at low concentrations, but with partial overlap with sweet taste intensity at higher concentrations.
Language eng
DOI 10.1371/journal.pone.0188784
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
MD Multidisciplinary
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Persistent URL http://hdl.handle.net/10536/DRO/DU:30109243

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