Parke S A, Birch G G, Dijk R
Department of Food Science & Technology, University of Reading, Whiteknights, UK.
Chem Senses. 1999 Jun;24(3):271-9. doi: 10.1093/chemse/24.3.271.
The solution properties of a variety of different sapid substances from all four basic taste modalities, namely, sweet (n = 24), salty (n = 7), sour (n = 11) and bitter (n = 2), have been investigated. Some multisapophoric molecules, i.e. molecules exhibiting more than one taste, have also been included in the study in an attempt to define their properties in relation to the tastes they exhibit; eight sweet-bitter and three salty-bitter molecules were used. The density and sound velocity of their solutions in water have been measured and their apparent volumes, apparent compressibilities and compressibility hydration numbers calculated and compared. Apparent molar volumes (phi(v)) and apparent specific volumes (ASV) reflect the state of hydration of the molecules, and thus their extent of interaction with water structure. The range of ASVs reported are 0.13-0.49 cm3/g for salty molecules, 0.55-0.68 cm3/g for sweet molecules, 0.53-0.88 cm3/g for sweet-bitter molecules and a much wider range (0.16-0.85 cm3/g) for sour molecules. Isentropic apparent specific compressibilities range from -2.33 x 10(-5) to -8.06 x 10(-5) cm3/g x bar for salty molecules, -3.38 x 10(-7) to -2.34 x 10(-5) cm3/g x bar for sweet molecules, +6.35 x 10(-6) to -2.22 x 10(-5) cm3/g x bar for sweet-bitter molecules and +6.131 x 10(-6) to -2.99 x 10(-5) cm3/g x bar for sour molecules. Compressibility hydration numbers are also determinable from the measurements of isentropic compressibilities and these reflect the number of water molecules that are disturbed by the presence of the solutes in solution. This study also shows that it is possible to group isentropic apparent molar compressibility values by the taste quality exhibited by the molecules in the same order as for ASV.
对来自所有四种基本味觉模式的多种不同风味物质的溶液性质进行了研究，即甜味（n = 24）、咸味（n = 7）、酸味（n = 11）和苦味（n = 2）。一些具有多种呈味性的分子，即表现出不止一种味道的分子，也被纳入研究，以试图确定它们与所呈现味道相关的性质；使用了8种甜 - 苦分子和3种咸 - 苦分子。测量了它们在水中的溶液的密度和声速，并计算和比较了它们的表观摩尔体积、表观压缩性和压缩性水合数。表观摩尔体积（φ(v)）和表观摩比容（ASV）反映了分子的水合状态，从而反映了它们与水结构的相互作用程度。报道的ASV范围对于咸味分子为0.13 - 0.49 cm³/g，对于甜味分子为0.55 - 0.68 cm³/g，对于甜 - 苦分子为0.53 - 0.88 cm³/g，对于酸味分子则范围更宽（0.16 - 0.85 cm³/g）。等熵表观摩比压缩性对于咸味分子范围为 -2.33×10⁻⁵至 -8.06×10⁻⁵ cm³/g·bar，对于甜味分子为 -3.38×10⁻⁷至 -2.34×10⁻⁵ cm³/g·bar，对于甜 - 苦分子为 +6.35×10⁻⁶至 -2.22×10⁻⁵ cm³/g·bar，对于酸味分子为 +6.131×10⁻⁶至 -2.99×10⁻⁵ cm³/g·bar。压缩性水合数也可从等熵压缩性的测量中确定，这些反映了溶液中溶质的存在所干扰的水分子数量。这项研究还表明，有可能按照与ASV相同的顺序，根据分子呈现的味道性质对等熵表观摩尔压缩性值进行分组。
