Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose.

Claudia Hartley, Russell S J Keast, Amelia J Carr, Spencer S H Roberts, Wender L P Bredie

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity.Food science & nutrition · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Claudia HartleyCASS Food Research Centre, Deakin University, Burwood Highway, Burwood, VIC 3125, Australia.ORCID 0000-0002-2318-4741

Russell S J KeastCASS Food Research Centre, Deakin University, Burwood Highway, Burwood, VIC 3125, Australia.ORCID 0000-0003-2147-7687

Amelia J CarrCentre for Sport Research, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3220, Australia.

Spencer S H RobertsCentre for Sport Research, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3220, Australia.ORCID 0000-0002-9095-7070

Wender L P BredieDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.ORCID 0000-0001-5145-4131

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Previous research has demonstrated that complex carbohydrates (maltodextrins) can be perceived in the oral cavity. However, little research has been conducted to thoroughly investigate complex carbohydrate taste perception and contributing factors. This study explored the effects of the degree of polymerization and the concentration of complex carbohydrates on taste perception. Additionally, the impact of lactisole and acarbose on carbohydrate taste perception was investigated. Using a blinded, Latin Square design, participants (

Indexed as

acarbosecomplex carbohydratesdegree of polymerisationlactisolemaltodextrinstaste perception

Identifiers

PMID38998636

DOI10.3390/foods13132130

PMCPMC11240887

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.