Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans.
Level 4 - case-series / case-control
Cross-sectional human psychophysical study (graded by design analogy)
PubMed 29281655 · doi:10.1371/journal.pone.0188784
What was done
Human psychophysical testing was conducted to evaluate oral detection thresholds and perceived intensity ratings for two classes of complex carbohydrates (soluble digestible maltodextrin and soluble non-digestible oligofructose). These responses were compared against caloric and non-nutritive sweeteners (glucose, fructose, sucralose, Rebaudioside A, erythritol) as well as prototypical tastes using two standard psychophysical measures.
What was found
Detection thresholds and mean intensity ratings were strongly correlated between the two complex carbohydrates (maltodextrin and oligofructose; r = 0.94, P < 0.001). No significant correlations were found between detection thresholds of complex carbohydrates and those of the tested sweeteners (all P > 0.05). However, moderate correlations were observed between the perceived intensities of complex carbohydrates and sweeteners (r = 0.48 to 0.61, P < 0.05).
Why it matters
This study provides evidence that humans can detect complex carbohydrates in the oral cavity through a mechanism separate from sweet taste receptors at low concentrations, challenging the traditional view that complex carbohydrates are taste-invisible.
Limits
The abstract does not state the sample size, participant demographics, or specific psychophysical protocols used. Because the findings rely entirely on psychophysical correlations, they cannot identify the underlying biological receptors or fully exclude non-gustatory somatosensory or textural cues.
Cited by
- supports Maltodextrin is a carbohydrate that the human body cannot taste as sugar, functioning as an emulsifier and additive in ultraprocessed foods.