Apparent molar volumes of sugars and their significance in sweet taste chemoreception

The apparent molar volumes (ΦV) of selected sugars in 10–50% aqueous solutions have been determined at temperatures ranging from 20 to 40°C. The ΦV values obtained accord well with molecular weight of solute, but vary with molarity, particularly at the higher temperatures studied. These changes may be ascribable to solute/solute and solute/solvent interactions which may in turn influence the sweet properties of the sugars. Although the apparent molar volumes determined show no obvious relationship to published sweetness values, their conversion to parachors emphasises the manner in which attractive interations between sugar motecules might mediate taste chemoreception.