Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose.
Level 2 - randomized trial
Blinded Latin Square crossover sensory trial in humans
PubMed 38998636 · doi:10.3390/foods13132130
What was done
Participants (n = 40) evaluated solutions of short-chain maltodextrin (average DP 6), long-chain maltodextrin (average DP 24), maltose, and glucose using a blinded Latin Square crossover design. Solutions were tested in duplicate at low and high concentrations under three conditions: control, with 5 mM acarbose (alpha-amylase inhibitor), or with 1.4 mM lactisole (sweet taste receptor inhibitor). Perceived sweetness, starchiness, and viscosity (mouthfeel) were rated on a 10 cm continuous line scale, and perceived intensity was evaluated on a Labelled Magnitude Scale.
What was found
Degree of polymerization had a significant effect on sweetness (p = 0.001) and intensity (p = 0.001). At low concentrations, acarbose produced no significant differences versus control for long-chain or short-chain maltodextrin across sweetness, starchiness, or mouthfeel (all p > 0.05). Low-concentration long-chain maltodextrin with lactisole showed significantly higher ratings compared to control for sweetness (2.5 ± 0.3 vs. 1.1 ± 0.1, p = 0.001), starchiness (2.3 ± 0.3 vs. 1.4 ± 0.2, p = 0.005), and mouthfeel (2.3 ± 0.3 vs. 1.4 ± 0.2, p = 0.013). Numerical data for high-concentration solutions, glucose, and maltose were not reported in the abstract.
Why it matters
This study provides human sensory evidence that complex carbohydrate taste perception depends on polymer chain length and suggests the sweet taste receptor and salivary alpha-amylase do not mediate perception of low-concentration maltodextrins.
Limits
The sample size was modest (n = 40). The abstract does not report baseline participant demographics, salivary flow rates, or numerical data for high concentrations, glucose, maltose, and short-chain maltodextrin with lactisole.
Cited by
- supports Maltodextrin is a carbohydrate that the human body cannot taste as sugar, functioning as an emulsifier and additive in ultraprocessed foods.