Evidence that humans can taste glucose polymers.
Level 4 - case-series / case-control
Cross-sectional laboratory psychophysical sensory testing in human subjects (by design analogy, non-clinical CEBM).
PubMed 25326592 · doi:10.1093/chemse/bju031
What was done
Human subjects rated the taste intensity of glucose, sucrose, NaCl, and glucose polymers of varying chain lengths with their noses clamped. Saliva samples were assayed for alpha-amylase activity to examine individual differences. A follow-up experiment quantified baseline glucose and maltose concentrations within the polymer stimuli to determine whether they reached human perceptual detection thresholds.
What was found
Perceived taste intensities of glucose, sucrose, and NaCl correlated strongly with one another (r = 0.75-0.85, P < 0.001) but not with longer-chain glucose polymers. Intensity ratings across all glucose polymers correlated with each other (r = 0.69-0.82, P < 0.001). Responsiveness to glucose polymers did not differ between individuals with high versus low alpha-amylase activity. Trace amounts of simple sugars in polymer stimuli were trivial and mostly at undetectable levels.
Why it matters
This study provides evidence that human carbohydrate taste perception is not restricted to simple sugars, demonstrating that complex glucose polymers can be tasted independently of rapid enzymatic degradation by salivary alpha-amylase.
Limits
The abstract does not report the sample size, participant demographics, or specific polymer concentrations used. The physiological receptor mechanism mediating glucose polymer detection was not identified.
Cited by
- supports Maltodextrin is a carbohydrate that the human body cannot taste as sugar, functioning as an emulsifier and additive in ultraprocessed foods.