Hydration Properties and the Role of Water in Taste Modalities of Sucrose, Caffeine, and Sucrose−Caffeine Mixtures
| Autor: | Vincent Aroulmoji, F. Hutteau, D. N. Rutledge, Mohamed Mathlouthi |
|---|---|
| Přispěvatelé: | Fractionnement des AgroRessources et Environnement (FARE), Université de Reims Champagne-Ardenne (URCA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de Chimie Analytique, Institut National Agronomique, 16, rue Claude Bernard, 75231 Paris Cedex 05, France |
| Jazyk: | angličtina |
| Rok vydání: | 2001 |
| Předmět: |
Taste
Magnetic Resonance Spectroscopy Intrinsic viscosity [SDV]Life Sciences [q-bio] Organoleptic Inorganic chemistry 02 engineering and technology 01 natural sciences Surface tension taste chemistry.chemical_compound Viscosity 020401 chemical engineering Hydrophily surface tension Organic chemistry [CHIM]Chemical Sciences 0204 chemical engineering caffeine [PHYS]Physics [physics] density Aqueous solution 010405 organic chemistry Water sucrose General Chemistry 0104 chemical sciences Solutions chemistry NMR relaxation viscosity General Agricultural and Biological Sciences Caffeine |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2001, 49 (8), pp.4039-4045. ⟨10.1021/jf010405i⟩ |
| ISSN: | 0021-8561 1520-5118 |
| DOI: | 10.1021/jf010405i⟩ |
| Popis: | Solution properties of sapid molecules are informative on their type of hydration (hydrophobic or hydrophilic) and on the extent of the hydration layer. Physicochemical properties (intrinsic viscosity and apparent specific volume) and nuclear magnetic resonance (NMR) relaxation rates R1 and R2 for pure sucrose, bitter molecule caffeine, and their mixture were found to be relevant in the interpretation of the effects of these solutes on water mobility. Likewise, surface tension, contact angles with a hydrophobic surface, and the adhesion forces to this type of surface of the aqueous solutions of sapid molecules were found to discriminate between their effects on water cohesion and also between their taste qualities. The interpretation of the two sets of independent experimental results, namely physicochemical and spectroscopic data, helps in the elucidation of the role of water in sweet and bitter taste chemoreception. Keywords: Sucrose; caffeine; NMR relaxation; density; viscosity; surface tension; taste |
| Databáze: | OpenAIRE |
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