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

• Published in: PloS one Vol. 12; no. 12; p. e0188784
• Main Authors: Low, Julia Y Q, Lacy, Kathleen E, McBride, Robert L, Keast, Russell S J
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 27-12-2017; Public Library of Science (PLoS)
• Subjects: Beverage industry; Biology and Life Sciences; Caffeine; Carbohydrates; Correlation; Correlation analysis; Erythritol; Exercise; Food science; Fructooligosaccharides; Fructose; Glucose; Laboratories; Low concentrations; Maltodextrin; Metabolism; Mouth; Neurosciences; Nutrition; Oral cavity; Physical fitness; Physical Sciences; Physiological aspects; Physiology; Properties; Psychophysics; Rats; Senses; Sensitivity; Social Sciences; Studies; Sucralose; Sucrose; Sugar; Sweet taste; Sweeteners; Sweetness (Taste); Taste; Taste thresholds; Thresholds; Australia
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0188784

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.