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Taste Perception of Sugar-Free Isomaltooligosaccharides.

Shashwat Damani1,2, Michael H Penner2, Juyun Lim1

  • 1Monell Chemical Senses Center, Philadelphia, PA 19104, USA.

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|September 17, 2025
PubMed
Summary

Alpha-1,6 linked glucooligosaccharides (GlcOS) like MIMO and IMO are perceived as sweet. Their taste perception is mediated by specific linkages, demonstrating their potential as sugar substitutes.

Keywords:
glucooligosaccharidesisomaltooligosaccharidesstructural configurationsweettasteα-1,6 glycosidic linkage

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Area of Science:

  • Food Science
  • Carbohydrate Chemistry
  • Sensory Science

Background:

  • The relationship between the structure of glucooligosaccharides (GlcOS) and their taste is not well understood.
  • Investigating the role of specific glycosidic linkages, particularly alpha-1,6 linkages, is crucial for understanding GlcOS taste perception.

Purpose of the Study:

  • To evaluate the taste perception of GlcOS containing alpha-1,6 glycosidic linkages.
  • To compare the sensory properties of maltosyl-isomaltooligosaccharides (MIMO) and isomaltooligosaccharides (IMO).

Main Methods:

  • Fractionation of GlcOS samples using graded ethanol precipitation.
  • Structural characterization including determination of average degree of polymerization and NMR analysis to quantify alpha-1,6 linkage proportions.
  • Sensory evaluation by human participants to assess detectability and taste profiles in the presence and absence of lactisole.

Main Results:

  • MIMO and IMO samples, despite structural differences in alpha-1,6 linkage content and branching, were discriminated from water and described as slightly sweet.
  • Taste perception was inhibited by lactisole, confirming a sweet taste mechanism.
  • Both MIMO and IMO were detectable at 75 mM, showing similar detectability to equimolar glucose and maltose.

Conclusions:

  • Alpha-1,6 linked GlcOS, including MIMO and IMO, elicit a sweet taste.
  • The presence of alpha-1,6 glycosidic linkages significantly contributes to the sweet taste of GlcOS.
  • MIMO and IMO exhibit comparable taste detection rates, suggesting their potential as sugar substitutes.