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常见的益生菌寡糖的味道:分子结构的影响

Laura E Martin1, Michael H Penner1, Juyun Lim1

  • 1Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States.

Chemical senses
|June 2, 2024
PubMed
概括

益生菌寡糖类,如果糖寡糖类 (FOS),银糖寡糖类 (GOS) 和硫酸寡糖类 (XOS),可以被人类的口味系统检测到. 它们独特的分子结构影响味觉感知,使它们与甜味或粉味道有所区别.

关键词:
碳水化合物 碳水化合物形状的变化 形状的变化聚合化的程度.糖酸结合物 糖酸结合物益生菌 益生菌 益生菌有粉味道,有粉味道.

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