Solutions properties of sapide molecules provide fundamental information on type (hydrophobic or hydrophilic) and degree of hydration. Physico-Chemical properties like intrinsic viscosity, Apparent Specific Volume (ASV) and related parameters for bitter molecule (nicotine) and bitterness inhibitors (carbohydrate sweeteners, artificial sweeteners) and their mixtures were determined to study the role of water structure in the mechanism of unpleasant taste inhibition. The hydrophobicity of bitter molecule (nicotine) is manifested by ASV value of 0.920 cm3g-1 obtained in artificial buffered saliva (pH ?8.2). Under these conditions nicotine (3-(1-methyl-2-pyrrolidinyl)pyridine is in neutral form, the most potentially hydrophobic. Experimental results indicate that viscometric constant (intrinsic viscosity [?], Huggins constant k’, B coefficient) could discriminate between different sapid molecules tested at our laboratory. The ASV value of carbohydrate sweeteners falls within the sweet region. The bitterness of nicotine is manifested by ASV as high as 0.920 cm3g-1, which falls in the bitter region. Solution properties also determined for sweet-bitter mixtures validate an improvement in the fitting of solute molecules with solvent structure through the decrease of ASV which falls in the range of ASVs of sweet molecules. The results of viscometric constants and hydration number of sweet-bitter mixtures illustrate an obvious effect of sweet molecules on the hydration property of nicotine. The effect of sweetener on the solution property of bitter molecule (nicotine) is attributed to a modification of hydration. This experimental result validates the assumption in designating sweetener as bitterness inhibitor. The mechanism of inhibition of bitterness by sweet molecules may be credited to the arrangement of water molecules hydration which is more mobile.
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机译:Sapide分子的溶液性质提供了有关类型(疏水或亲水)和水合度的基本信息。确定了诸如苦味分子(尼古丁)和苦味抑制剂(碳水化合物甜味剂,人造甜味剂)及其混合物的物理化学性质,如特性粘度,表观比容(ASV)和相关参数,以研究水结构在令人不适的机理中的作用抑制味道。苦味分子(烟碱)的疏水性通过在人工缓冲唾液(pH≥8.2)中获得的ASV值为0.920 cm 3 sup> g -1 sup>来体现。在这些条件下,尼古丁(3-(1-甲基-2-吡咯烷基)吡啶为中性形式,最易疏水。实验结果表明,粘度常数(固有粘度[η],Huggins常数k',B系数)可以区分。糖甜味剂的ASV值落在甜味区域内,尼古丁的苦味由ASV高达0.920 cm 3 sup> g -1 还确定了甜苦味混合物的溶液性质,证实了通过降低甜味剂ASV范围内的ASV可以改善溶质分子与溶剂结构的拟合。甜味苦味混合物的粘度常数和水合数表明甜味分子对尼古丁的水合作用有明显的影响,甜味剂对苦味分子(烟碱)的溶液性能的影响为有助于改善水合作用。该实验结果验证了将甜味剂指定为苦味抑制剂的假设。甜分子抑制苦味的机理可以归因于水分子水合的排列,它更易流动。
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