Taste Perception of Branched Maltooligosaccharides
> 0.05). These findings demonstrate that α-1,6 branching enables MOS detection via the sweet receptor, not the putative "starchy" receptor, underscoring the critical role of glycosidic structure in carbohydrate taste perception.
Authors
- Shashwat Damani (ORCID: https://orcid.org/0000-0002-6917-8005)
- Juyun Lim (ORCID: https://orcid.org/0000-0002-1781-8912)
- Michael H. Penner (ORCID: https://orcid.org/0000-0002-4995-6885)
- Parastoo Azadi (ORCID: https://orcid.org/0000-0002-6166-9432)
- Christian Heiss
- Li Tan
Institutions
- Oregon State University (US)
- Monell Chemical Senses Center (US)
- Carbohydrate Competence Center (NL)
Publication Details
- Journal
- Journal of Agricultural and Food Chemistry
- Published
- 2026-04-14
- DOI
- https://doi.org/10.1021/acs.jafc.5c11879
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- U.S. Department of Energy
- National Institute on Deafness and Other Communication Disorders
- National Institute of General Medical Sciences