THE HYDROSTATIC AND HYDRODYNAMIC VOLUMES OF POLYOLS IN AQUEOUS-SOLUTIONS AND THEIR SWEET TASTE

The tastes and solution properties of sugar alcohols were studied in a n attempt to illuminate the mechanism of sweet taste chemoreception. T he SMURF method was used to measure taste time-intensity of aqueous so lutions of sugar alcohols and the results were interpreted using the S tevens power function and kinetic parameters. The apparent molar volum es, apparent specific volumes, partial molar volumes, partial specific volumes and intrinsic viscosities of the solutions were studied. Appa rent molar volume reflects the size of the molecule in a hydrostatic s tate whereas intrinsic viscosity gives a measure of the size of the mo lecules in a hydrodynamic state. Generally the apparent molar volumes of the polyols are 6-13% greater than those of the parent sugars, indi cating less interaction with the water structure. Apparent specific vo lume values can predict taste quality, and the average apparent specif ic volume for the sugar alcohols studied fits within the central part of the sweet range, i.e. 0.5-0.68 cm(3)/g, which accords with their ab ility to elicit a pure sweet taste response. Intensities and persisten ces of sweetness in the polyols followed the same trend as intrinsic v iscosities.