{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T20:46:20Z","timestamp":1776199580934,"version":"3.50.1"},"reference-count":36,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2023,1,1]],"date-time":"2023-01-01T00:00:00Z","timestamp":1672531200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"funder":[{"DOI":"10.13039\/100000055","name":"National Institute on Deafness and Other Communication Disorders","doi-asserted-by":"publisher","award":["R01DC017555"],"award-info":[{"award-number":["R01DC017555"]}],"id":[{"id":"10.13039\/100000055","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,1,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is \u03b1-1,6, rather than \u03b1-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all 3 stimuli from blanks at a significant level (P &amp;lt; 0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (P &amp;gt; 0.05), but were able to detect DP 6 and 9 (P &amp;lt; 0.005), although the degree of detectability dropped significantly (P &amp;lt; 0.05). In a follow-up qualitative study, subjects made the target stimuli and glucose into 2 groups (glucose\/DP 3 vs. DP 6\/DP 9) and characterized both groups as mostly \u201csweet\u201d with having different sweetness intensity. With lactisole, they described glucose and DP 3 as \u201ctaste like blank\u201d (lactisole water) and found it challenging to describe DP 6 and 9 stimuli due to their subtle nature. These results suggest that taste perception of PDOS primarily depends on the sweet taste receptor, although they may elicit other sensory attributes; this is strikingly different from the reported taste of MOS. The potential impact of structural configuration on taste perception is further discussed.<\/jats:p>","DOI":"10.1093\/chemse\/bjad031","type":"journal-article","created":{"date-parts":[[2023,8,17]],"date-time":"2023-08-17T15:06:05Z","timestamp":1692284765000},"source":"Crossref","is-referenced-by-count":5,"title":["Taste perception of oligosaccharides derived from pullulan"],"prefix":"10.1093","volume":"48","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6917-8005","authenticated-orcid":false,"given":"Shashwat","family":"Damani","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Oregon State University , Corvallis, OR 97331 , United States"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4995-6885","authenticated-orcid":false,"given":"Michael H","family":"Penner","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Oregon State University , Corvallis, OR 97331 , United States"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1781-8912","authenticated-orcid":false,"given":"Juyun","family":"Lim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Oregon State University , Corvallis, OR 97331 , United States"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2023,8,17]]},"reference":[{"key":"2023090116544673600_CIT0001","first-page":"872","article-title":"On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products","volume-title":"Food Chem","author":"Balto","year":"2016"},{"key":"2023090116544673600_CIT0002","first-page":"87","article-title":"How to estimate and use the variance of d\u2019 from difference tests","volume-title":"J Sens 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