Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity

Research shows that complex carbohydrates (maltodextrins) can be perceived in the oral cavity independent of sweet taste. However, little is known about individual differences in complex carbohydrate taste sensitivity. Therefore, the relationship between complex carbohydrate structure and individual complex carbohydrate taste sensitivity requires further investigation. This study investigated individual taste sensitivity among adults for maltodextrins with different degrees of polymerization. Participants (<i>n</i> = 37) (BMI (kg/m²): 24.29 ± 1.06, age (years): 30.32 ± 1.24) taste perception and oral sensitivity for sour (citric acid), sweet (glucose), and complex carbohydrate (mixture of short chain maltodextrins (SCM, average DP 6) and mixture of long chain maltodextrin (LCM, average DP 20)) were assessed using taste assessment measures (detection threshold (DT) and suprathreshold intensity perception (ST)). Taste assessment measures were performed in a randomized, repeated, blinded design. There were significant correlations between LCM DT, SCM DT, Sour DT, and Sweet DT (all <i>p</i> < 0.01). There were further significant correlations between LCM ST, SCM ST and Sweet ST (all <i>p</i> < 0.01) and between SCM ST, Sweet ST and Sour ST (all <i>p</i> < 0.01). There was a significant effect of sex on DT ranking values (<i>p</i> = 0.050). For the majority of participants, complex carbohydrate sensitivity status did not change according to chain length. This study strengthens existing research that complex carbohydrates can be perceived in the oral cavity and highlighted that for the majority, maltodextrin chain length does not influence complex carbohydrate taste sensitivity (specifically DT and ST).