SWEET TASTE AND SOLUTION PROPERTIES OF ALPHA,ALPHA-TREHALOSE

alpha,alpha-Trehalose, a naturally occurring non-reducing disaccharide (alpha,D-glucopyranosyl 1-1 alpha-D-glucopyranoside) is investigated by solution parameters and sensorial effects. Interactions between alp ha,alpha-trehalose and water give rise to hydration effects which are measurable by intrinsic viscosity [eta], apparent specific volume V-2( o), and NMR relaxation times. Water-solute interactions are prime dete rminants of taste qualities. An interpretation of sweetness intensity and persistence of alpha,alpha-trehalose is therefore offered, based o n its solution properties and its effect on water structure. From the results, it appears that alpha,alpha-trehalose undergoes a better pack ing among water molecules than other sugars. alpha,alpha-Trehalose is found to be less sweet but more persistent than sucrose, fructose, glu cose or maltose.