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 an attempt to illuminate the mechanism of sweet taste chemoreception. The SMURF method was used to measure taste time-intensity of aqueous solutions of sugar alcohols and the results were interpreted using the Stevens power function and kinetic parameters. The apparent molar volumes, apparent specific volumes, partial molar volumes, partial specific volumes and intrinsic viscosities of the solutions were studied. Apparent molar volume reflects the size of the molecule in a hydrostatic state whereas intrinsic viscosity gives a measure of the size of the molecules in a hydrodynamic state. Generally the apparent molar volumes of the polyols are 6-13% greater than those of the parent sugars, indicating less interaction with the water structure. Apparent specific volume values can predict taste quality, and the average apparent specific 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 ability to elicit a pure sweet taste response. Intensities and persistences of sweetness in the polyols followed the same trend as intrinsic viscosities.