Discovery of new taste carbohydrate

new taste carbohydrate

Researchers from Deakin University’s Centre of Advanced Sensory Science (CASS) identified seventh taste of carbohydrate. These carbohydrates sensed in the mouth

The increase intake of carbohydrates and energy by taste sensitivity in carbohydrates. The researchers working to uncover. It’s association with consumption of starchy foods. Lead Professor Russell Keast said “carbohydrates assumed invisible to taste”.

“It’s typically sugar, with its hedonically pleasing sweet taste, that is the most sought after carbohydrate,” Professor Keast said.

“But our research has shown that there is a perceivable taste quality elicited by other carbohydrates independent of sweet taste.”

Maltodextrin and Oligofructose

Professor studied at two carbohydrates, maltodextrin and oligofructose, both found in common foods like bread, pasta and rice. These carbohydrates sensed in the mouth demonstrated by Dr Julia Low, an academic in Deakin’s School of Exercise and Nutrition Sciences.

The study looked at 34 adults and found correlations between how sensitive someone was to these carbohydrates. Their dietary intake of carbohydrates, the amount of energy they ate, and their waist measurement.

“Those who were most sensitive to the carbohydrate taste ate more of these foods and had a larger waist,” Dr Low said.”We specifically looked at waist measurements good measure of the risk of dietary related diseases.”

Professor Keast said “research was important because the increasing problem of dietary-related chronic illnesses, such as obesity, required a greater understanding of the drivers of the food we consume”.

“Increased energy intake, in particular greater intakes of energy-dense foods. Thought to be one of the major contributors to the global rise of overweight and obesity. Carbohydrates represent a major source of energy in our diet,” he said.

Previously named Fat as the Sixth taste

Professor Keast’s team previously named fat as the sixth taste. The fat taste studies explored the tongue’s ability to detect fat. As a distinct taste similar to people’s ability to sense sweet, sour, bitter, and salty and umami the five traditional or classic tastes.

“Interestingly, what we found in the fat taste studies was that the people who were more sensitive to fat consumed less fatty foods.” Professor Keast said.

“What that could mean is that individuals who are more sensitive to the ‘taste’ of carbohydrate. Also have some form of subconscious accelerator that increases carbohydrate or starchy food consumption. But we need to do much more research to identify the reason why.”