Effect of food preservatives on the hydration properties and taste behavior of amino acids: A volumetric and viscometric approach

• Positive transfer values are observed for amino acids in the studied cosolutes.
• l-Glycine and β-alanine are structure-breaking solutes.
• l-Leucine shows structure-making behavior.
• Greater dehydration effect of calcium ion, leads to lower hydration number.
• Taste quality of amino acids tends to become bitter in the presence of cosolutes.

Thermodynamic and transport properties of aqueous solutions are very useful in the elucidation of solute–solvent and solute–solute interactions, which help to understand the hydration and taste behavior of solutes. The densities and viscosities of l-glycine, β-alanine and l-leucine have been determined in water and in aqueous solutions of sodium propionate (NaP) and calcium propionate (CaP) at temperatures 298.15 and 308.15 K. From these data, apparent molar volumes (V2,ϕ), viscosity B-coefficients and corresponding transfer parameters (ΔtrV2,ϕo and ΔtrB) have been calculated. The dB/dT values suggest that l-glycine and β-alanine act as structure-breaker, while l-leucine acts as structure-maker both in water and in aqueous solutions of NaP and CaP. The decrease in hydration number and change in taste behavior have also been observed with increasing concentration of the cosolute.