Thermophysical properties and taste behavior of l-serine/l-valine in aqueous glucose, sucrose and lactose solutions at different temperatures

- Volumetric and compressibility studies of l-serine/l-valine in saccharides.
- Apparent molar compressibility and transfer volume were calculated and analyzed.
- Ionic-hydrophilic and hydrophilic-hydrophilic interactions are present.
- Hydration number and taste behavior of l-serine/l-valine in saccharides are determined.
- ASV values of l-serine and l-valine in saccharides lies in the clean sweet and bitter taste range.

The volumetric and compressibility properties of l-serine and l-valine in the concentration range (0.0 to 0.2) mol kg− 1 in water and various saccharides (0.1 glucose, 0.1 sucrose and 0.1 lactose) mol dm− 3 have been studied over a temperature range of (293.15 to 313.15) K. The experimental data is used to obtain the apparent molar volume (Vϕ), limiting apparent molar volume (Voϕ), limiting apparent molar transfer volume (∆trVoϕ), as well as apparent molar compressibility (Ks,ϕ), limiting apparent molar compressibility (Kos,ϕ), limiting apparent molar transfer compressibility (∆trKos,ϕ), limiting partial molar expansibility (ϕoE), coefficient of thermal expansion (α), hydration number (nH) and taste behavior of amino acids. The results have been interpreted in terms of solute-solute and solute-solvent interactions. As the taste behavior is divided into four basic taste qualities in different ranges, so an effort has also been made to compare the taste behavior of the two amino acids in water and in aqueous solution of saccharides.

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