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Evidence that humans can taste glucose polymers
Trina J Lapis1, Michael H Penner1, Juyun Lim2
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Chemical Senses
|October 19, 2014
Summary
Humans can taste glucose polymers, not just simple sugars. This study reveals a distinct taste perception for starch degradation products, independent of sweet taste receptors and salivary amylase activity.
Area of Science:
- Sensory science
- Human physiology
- Carbohydrate chemistry
Background:
- The sense of taste is crucial for nutrient identification.
- Humans are traditionally thought to taste only simple sugars, not complex carbohydrates.
- Rodents can detect starch degradation products via a non-sweet taste pathway.
Purpose of the Study:
- To assess individual differences in human perception of glucose polymers.
- To investigate variations in salivary alpha-amylase activity.
- To explore the role of salivary alpha-amylase in glucose polymer taste perception.
Main Methods:
- Subjects rated the taste intensity of glucose polymers, simple sugars, and NaCl with noses clamped.
- Saliva samples were collected to assay alpha-amylase activity.
- Stimuli were analyzed for inherent simple sugar content.
Main Results:
- Perceived intensities of glucose polymers were highly correlated with each other but not with simple sugars.
- Individual differences in alpha-amylase activity did not affect glucose polymer perception.
- Detected simple sugars in stimuli were negligible and undetectable.
Conclusions:
- Humans possess the ability to taste glucose polymers.
- This taste perception is distinct from simple sugar taste.
- Salivary alpha-amylase does not appear to mediate glucose polymer taste in humans.
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