Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose

Area of Science:

• Food Science
• Sensory Science
• Carbohydrate Chemistry

Background:

• Complex carbohydrates, such as maltodextrins, are orally perceptible.
• Limited research exists on factors influencing complex carbohydrate taste perception.

Purpose of the Study:

• To investigate the effect of polymerization degree and concentration on maltodextrin taste perception.
• To examine the influence of lactisole and acarbose on carbohydrate taste perception.

Main Methods:

• A blinded, Latin Square design study with 40 participants.
• Evaluation of short-chain maltodextrin (SCM) and long-chain maltodextrin (LCM) at varying concentrations, with and without acarbose (5 mM) or lactisole (1.4 mM).
• Sensory analysis included ratings for sweetness, starchiness, viscosity (mouthfeel), and perceived intensity.

Main Results:

• Degree of polymerization significantly affected sweetness and perceived intensity (p < 0.001).
• No significant differences in sweetness, starchiness, or mouthfeel were found between maltodextrins and acarbose-treated maltodextrins at low concentrations.
• Significant differences were observed between long-chain maltodextrin (LCM) and lactisole-treated LCM for sweetness, starchiness, and mouthfeel (p < 0.05).

Conclusions:

• Maltodextrin taste perception is significantly influenced by the degree of polymerization.
• The sweet taste receptor is not implicated in maltodextrin taste perception.
• Salivary α-amylase did not appear to affect taste perception of low-concentration maltodextrins, warranting further investigation.