A single red rose in full bloom with green leaves and stem against a clean white background.

Academic Consortium Publications for February 2025

A rose by any other name would smell as sweet. So claimed Shakespeare's Juilet. We think tragic Juliet would have been interested in a recently published study by Claudia Hartley, Russell S J Keast, and Wender L P Bredie exploring whether short-chain maltodextrin with a longer chain length tastes as sweet. The study measured detection thresholds and suprathreshold intensity perceptions for 37 participants using different concentrations of glucose, citric acid, short-chain maltodextrin, and long-chain maltodextrin. Results show carbs are perceived in the oral cavity, individual differences in sensory perception were large, but individual sensory thresholds for short- and long-chain maltodextrins did not differ. Starch-cross'd lovers know, what here we miss of this and other February publications by Compusense Academic Consortium members, clicking here shall strive to mend.

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