Thermophysical and taste behavior of sucrose in aqueous solution of some deep eutectic solvents at T= (288.15 to 318.15) K

Saccharide's behavior in aqueous solutions has become a cornerstone of modern nutritional science, whether in academia or in industry. This study provides an exciting opportunity to advance our knowledge about taste quality by using thermophysical properties. So, the densities, speeds of sound, viscosities and refractive indices of sucrose in the aqueous solutions of choline chloride/urea, choline chloride/ethylene glycol, choline chloride/oxalic acid, dimethyl ammonium chloride/ethylene glycol as deep eutectic solvents (DESs) have been measured at T = (288.15-318.15) K and P = 86.6 kPa. Standard partial molar volumes, standard transfer volumes, and partial molar isentropic compressibility, have been calculated from the experimental data also, interaction volumes, and cavity volumes, have been computed from scaled particle theory. Taste quality data show that the studied DESs do not affect on the taste quality and sucrose falls in the sweet range and also, thermophysical properties suggest that solute-solvent interactions in choline chloride-ethylene glycol are stronger and strengthened with increasing the concentration of DESs and temperature. (C) 2021 Elsevier B.V. All rights reserved.