Sweet taste and solution properties of α,α‐trehalose

Abstract α,α‐Trehalose, a naturally occurring non‐reducing disaccharide (α, D‐glucopyranosyl 1–1 α‐D‐glucopyranoside) is investigated by solution parameters and sensorial effects. Interactions between α, α‐trehalose and water give rise to hydration effects which are measurable by intrinsic viscosity [ n ], apparent specific volume V ° 2 , and NMR relaxation times. Water‐solute interactions are prime determinants of taste qualities. An interpretation of sweetness intensity and persistence of α,α‐trehalose is therefore offered, based on its solution properties and its effect on water structure. From the results, it appears that α,α‐trehalose undergoes a better packing among water molecules than other sugars. α,α‐Trehalose is found to be less sweet but more persistent than sucrose, fructose, glucose or maltose.