Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners

Corinna M. Karl, Ana Vidakovic, Petra Pjevac, Bela Hausmann, Gerhard Schleining, Jakob P. Ley, David Berry, Joachim Hans, Martin Wendelin, Juergen Koenig, Veronika Somoza, Barbara Lieder

Emerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse sweet-tasting compounds contribute to salivary flow and saliva viscoelasticity as part of mouthfeel and overall sweet taste perception remains to be clarified. In this study, we hypothesized that the sensory diversity of sweeteners would differentially change salivary characteristics in response to oral sweet taste stimulation. Therefore, we investigated salivary flow and saliva viscoelasticity from 21 healthy test subjects after orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, and neohesperidin dihydrochalcone (NHDC) in a crossover design and considered the basal level of selected influencing factors, including the basal oral microbiome. All test compounds enhanced the salivary flow rate by up to 1.51 +/- 0.12 g/min for RebM compared to 1.10 +/- 0.09 g/min for water within the 1st min after stimulation. The increase in flow rate was moderately correlated with the individually perceived sweet taste (r = 0.3, p < 0.01) but did not differ between the test compounds. The complex viscosity of saliva was not affected by the test compounds, but the analysis of covariance showed that it was associated (p < 0.05) with mucin 5B (Muc5B) concentration. The oral microbiome was of typical composition and diversity but was strongly individual-dependent (permutational analysis of variance (PERMANOVA): R-2 = 0.76, p < 0.001) and was not associated with changes in salivary characteristics. In conclusion, this study indicates an impact of individual sweet taste impressions on the flow rate without measurable changes in the complex viscosity of saliva, which may contribute to the overall taste perception and mouthfeel of sweet-tasting compounds.

Institut für Lebensmittelchemie und Toxikologie, Department für Mikrobiologie und Ökosystemforschung, Department für Ernährungswissenschaften, Institut für Physiologische Chemie
Externe Organisation(en)
Universität für Bodenkultur Wien, Symrise AG, Symrise Vertriebs GmbH, Technische Universität München
Frontiers in Nutrition
Anzahl der Seiten
ÖFOS 2012
303009 Ernährungswissenschaften, 301110 Physiologie, 106022 Mikrobiologie
ASJC Scopus Sachgebiete
Food Science, Nutrition and Dietetics, Endocrinology, Diabetes and Metabolism
Sustainable Development Goals
SDG 3 – Gesundheit und Wohlergehen
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