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调查马尔托德克斯和聚合程度对个体复杂碳水化合物味觉敏感性的影响

Claudia Hartley1,2, Russell S J Keast1, Wender L P Bredie2

  • 1CASS Food Research Centre Deakin University Burwood Victoria Australia.

Food science & nutrition
|February 5, 2025
PubMed
概括

研究了复杂碳水化合物味道敏感性的个体差异. 对于大多数成年人来说,马尔托德素链长度没有显著改变味觉感知,这表明一致的复杂碳水化合物敏感性.

关键词:
碳水化合物的味道和味道.复杂的碳水化合物 复杂的碳水化合物个体的味觉敏感度 个体的味觉敏感度马尔托德克斯特林 (Maltodextrins) 是一种葡萄糖.这是一个感官感官的感觉.味觉 感知 味觉 感知 感知

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