Solution behaviour and sweetness response of D-Mannitol at different temperatures

Area of Science:

• Physical Chemistry
• Solution Chemistry
• Biophysical Chemistry

Background:

• Understanding the solution properties of polyols like d-Mannitol (DM) is crucial for elucidating their functional roles in various applications.
• Investigating molecular interactions in aqueous solutions provides insights into taste perception and material properties.

Purpose of the Study:

• To explore the sweetness response and molecular interactions of d-Mannitol (DM) in aqueous solutions.
• To determine the influence of temperature on the solution properties of DM.

Main Methods:

• Measurements of density (ρ) and ultrasonic velocity (μ) were conducted using a density sound velocity meter (DSA 5000M) across a temperature range of 20-45°C.
• Calculations included apparent and partial molar volumes, apparent specific volumes, partial molar expansibility, apparent molar isentropic compressibility, and compressibility hydration number.
• Taste quality was assessed using apparent specific volume (ASV) data.

Main Results:

• Partial molar volume (ΦV°) indicated dominant hydrophilic interactions in aqueous DM solutions.
• Apparent molar isentropic compressibility (ΦK(s)) and hydration number (nH) suggested significant solute-solvent interactions.
• Partial molar expansibility (ΦE°) and related parameters pointed towards structure-making behavior of DM.

Conclusions:

• d-Mannitol exhibits strong hydrophilic interactions and a structure-making effect in aqueous solutions.
• The study provides a deeper understanding of the mechanistic differences between sweeteners based on their molecular interactions.
• These findings contribute to elucidating the mode of interaction for sweeteners at a molecular level.