Abstract：
:The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values of transfer volume and transfer partial molar isentropic compression indicated predominance of ionic-hydrophilic interactions in these systems. The calculated hydration number for sucrose demonstrated that dehydration of sucrose occurs in presence of both studied ionic liquids. Further, the effect of studied ionic liquids on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters. Furthermore, interaction volume, Vint, and cavity volume, Vcav, have been computed from scaled particle theory (SPT).
journal_name
Food Chemjournal_title
Food chemistryauthors
Zafarani-Moattar MT,Shekaari H,Mazaher Haji Agha Edoi
10.1016/j.foodchem.2019.05.097subject
Has Abstractpub_date
2019-10-15 00:00:00pages
662-670eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30899-4journal_volume
295pub_type
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