Understanding how humans taste complex carbohydrates
Official title: Oral Complex Carbohydrate Sensing
Funded at Monell Chemical Senses Center · NIH-11191161 · Data updated 2026-11-12
This study is exploring how our taste buds recognize different types of complex sugars, called oligosaccharides, to help us understand how they affect our health, and you might get to taste some of these sugars to share your thoughts!
Quick facts
| Grant type | R01 grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Monell Chemical Senses Center NIH-funded |
| Lab location | 1 site (Philadelphia, United States) |
| Project start | April 1, 2020 |
| Project end | March 31, 2026 |
| Funding year | 2023 |
| Award (this year) | $347,438 |
| NIH project number | 7R01DC017555-05 |
| Project ID | NIH-11191161 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for participation would include individuals interested in understanding their taste preferences and dietary habits related to carbohydrates.
✕Less likely to help
Patients who have no interest in dietary carbohydrates or those with specific dietary restrictions that exclude carbohydrates may not benefit from this research.
What this research studies
This research investigates how the human gustatory system detects and responds to various oligosaccharides, which are complex carbohydrates. It aims to identify the range of oligosaccharides that can be tasted and the specific structural features that influence this perception. By examining both digestible and non-digestible oligosaccharides, the study seeks to enhance our understanding of carbohydrate consumption and its health implications. Participants may be involved in taste tests to evaluate their responses to different carbohydrate structures.
Why it matters
Potential benefit: If successful, this research could lead to improved dietary guidelines and interventions for better carbohydrate management and health outcomes.
How similar studies have gone: While the specific approach of tasting oligosaccharides is relatively novel, previous research has shown success in understanding taste perception and its implications for diet and health.
Where this research is happening
-
Monell Chemical Senses Center
Philadelphia, United States Active
Researchers
- Principal investigator: Lim, Juyun — Monell Chemical Senses Center
- Study coordinator: Lim, Juyun
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About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.