The preferable taste between glucose and fructose during mouth rinsing

• Published in: Journal of Physical Education and Sport
• Main Author: Bakar A.H.A.; Zamani N.Z.; Jamaludin M.; Ismail Z.; Kamaruddin H.K.; Ismail A.D.; Zainuddin N.F.
• Format: Article
• Language: English
• Published: Editura Universitatii din Pitesti 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85213060187&doi=10.7752%2fjpes.2024.10271&partnerID=40&md5=7ae1f1ef895c068a3f347b813b976731

Numerous studies have demonstrated that mouth rinsing with glucose enhance exercise; however, research on fructose is comparatively limited. Owing to unexpected taste preferences, fructose is rarely used in carbohydrate mouth rinsing studies. Therefore, the objective of this study is to compare perceived taste between glucose and fructose solutions. Ninety-six participants were assigned perform a set of mouth rinse trials with three different solutions in double blind-manner. Participants were instructed to rinse 25 mL of 6% glucose, 5.3% fructose, and 21.2% fructose for 10 seconds. Prior to using the second and third solutions for rinsing, participants were instructed to cleanse their mouth by rinsing with warm water. Following the warm water mouth rinse, participants were asked to assess the visual analog scale and taste test questionnaire before proceeding to rinse with the subsequent solution. The research revealed that the mean score of 21.2% for fructose was significantly higher (p < 0.05) in terms of preferred, sweetness and intensity compared to glucose at 6% and fructose at 5.3%. However, for taste, fructose 5.3% has greater mean than others. In general, fructose was predominantly favoured as preferred choice, likely due to its appealing sweetness and intensity. The findings recommend considering higher caloric intake of fructose during mouth rinsing to enhance brain activation and exercise performance, as fructose appears to be a more favoured option compared to glucose. This insight could guide future studies in this direction. © 2024, Editura Universitatii din Pitesti. All rights reserved.