Abstract
The solution properties of d-Mannitol (DM) were studied to explore sweetness response and molecular interactions in aqueous solutions at different temperatures. The density (ρ) and ultrasonic velocity (μ) were measured at 20–45°C using density sound velocity metre (DSA 5000M). The results obtained were used to compute apparent and partial molar volume, apparent specific volumes, partial molar expansibility, apparent molar isentropic compressibility and compressibility hydration number. The partial molar volume (ΦV°) indicates hydrophilic interactions dominating in aqueous solution of DM. The quality of taste has been determined from apparent specific volumes (ASV) data at 20–45°C and 0.04–0.89molkg−1.The apparent molar isentropic compressibility (ΦK(s)) and hydration number (nH) conferred pre-dominance of solute–solvent interactions, whereas partial molar expansibility (ΦE°) and related standards predicted structure making behaviour of DM. This study may provide new insights in elucidation of mechanistic differences between sweeteners and their mode of interactions.
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