Table 1.
Complex carbohydrate and sweetener concentrations used for determination of detection thresholds.
Table 2.
Saccharide composition of the oligosaccharides used in the present study.
Table 3.
Concentrations (weak, medium, and strong intensity) of prototypical tastants and sweeteners used for determination of suprathreshold taste intensity.
Fig 1.
Frequency distributions of detection thresholds.
(a) maltodextrin, (b) oligofructose.
Table 4.
Detection thresholds for complex carbohydrates (% w/v), including mean, standard error of mean (SEM), and range.
Fig 2.
Spearman rank correlations between detection thresholds (DTs) of complex carbohydrates and sweeteners.
(1) Spearman rank correlations between detection thresholds of maltodextrin and oligofructose. (2a-d) Correlations between detection thresholds of maltodextrin and caloric sweeteners: (2a) glucose; (2b) fructose; (2c) sucrose; (2d) erythritol. (2e-h) Correlations between detection thresholds of oligofructose and caloric sweeteners: (2e) glucose; (2f) fructose; (2g) sucrose; (2h) erythritol. (3a, 3b) Correlations between detection thresholds of maltodextrin and non-nutritive sweeteners: (3a) sucralose; (3b) Rebaudioside A. (3c, 3d) Correlations between detection thresholds of oligofructose and non-nutritive sweeteners: (3c) sucralose; (3d) Rebaudioside A. *P < 0.05; **P < 0.001.
Fig 3.
Psychophysical curves of the group mean and examples of a participant who experienced high intensity and a participant who experienced low intensity.
(a) Maltodextrin (b) Oligofructose. Included in each graph is the mean psychophysical curve as well as an example of a participant who experienced high intensity (highest curve) and a participant who experienced low intensity (lowest curve) for that complex carbohydrate. The y-axis is a numerical measure of intensity perception from the gLMS. The x-axis is the actual concentration in % w/v.
Fig 4.
Spearman rank correlations of suprathreshold intensity ratings (STs) between complex carbohydrates and sweeteners.
Spearman rank correlations of intensity ratings between maltodextrin and oligofructose. (2a-d) Correlations between intensity ratings of maltodextrin and caloric sweeteners: (2a) glucose; (2b) fructose; (2c) sucrose; (2d) erythritol. (2e-h) Correlations between intensity ratings of oligofructose and caloric sweeteners: (2e) glucose; (2f) fructose; (2g) sucrose; (2h) erythritol. (3a, 3b) Correlations between intensity ratings of maltodextrin and non-nutritive sweeteners: (3a) sucralose; (3b) Rebaudioside A. (3c, 3d) Correlations between intensity ratings of oligofructose and non-nutritive sweeteners: (3c) sucralose; (3d) Rebaudioside A. **P < 0.001.
Table 5.
Detection thresholds for four prototypical tastants (% w/v), including mean, standard error of mean (SEM), and range.
Table 6.
Suprathreshold intensity ratings for four prototypical tastants on gLMS, given by mean and standard error of mean (SEM).