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  • Title: Effect of protic ionic liquid on the volumetric properties and taste behaviour of sucrose.
    Author: Singh V, Chhotaray PK, Gardas RL.
    Journal: Food Chem; 2015 Feb 15; 169():478-83. PubMed ID: 25236254.
    Abstract:
    The volumetric properties and taste behaviour of sucrose in aqueous solutions of a protic ionic liquid (3-hydroxypropylammonium acetate) have been studied at temperatures, T=(293.15-318.15)K and at atmospheric pressure. Apparent molar volumes, V2,ϕ, apparent specific volumes, ASV, apparent molar isentropic compressibilities, Ks,2,ϕ, and apparent specific isentropic compressibilities, ASIC, were calculated from measured density, ρ and speed of sound, u data. Partial molar volumes, V2(°), and partial molar isentropic compressibilities, Ks,2(°) at infinite dilution, transfer parameters (ΔtV2(°) and ΔtKs,2(°)), expansion coefficients, [(∂V2(°)/∂T)P and (∂(2)V2(°)/∂T(2))P], interaction coefficients, (YAB and YABB) and hydration numbers, Nw, were also evaluated and discussed in terms of solute-cosolute interactions. Further, the effect of protic ionic liquid on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters, as these parameters, which are sensitive to solvation behaviour of solute, are divided into four basic taste qualities occupying certain ranges.
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