The question was how does the structure of a carbohydrate affect its taste. Monosaccharides were all sweet. Glucose, fructose, and galactose were all very sweet, there degree of sweetness are all over 100. Disaccharides such as maltose and lactose, were less sweet in the 50s-70s range. Except for sucrose, they all werent that sweet. Polysaccharides were pretty much tasteless. Starch and cellulose are all in the 20s and lower. Fructose is found in fruits and honey so it was expected that it would be sweet. Sucrose is basically table sugar so it was pretty sweet as well.
Monosaccharides are major fuel for cellular work. Disaccharides are a nutritional source for monosaccharides. Polysaccharides can be used for storage or as building materials for the cell or the whole orgamism.
The rating for the sweetness might be different for different people because everyone has different taste buds. One person might find something super sweet while the other finds it normal. Tasters could rank the same samples differently because every ones taste buds are different.
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