Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric properties

• Thermophysical data were measured for {sucrose + ionic liquid + water} solutions. • Taste behavior of sucrose was studied by computing ASV and ASIC parameters. • Both ionic liquids show dehydration effect on aqueous sucrose solutions. • The ionic–hydrophilic interactions are dominant in these systems. • Δ tr V Φ 0 , Δ tr K Φ 0 and Δ tr B increase by enhancement in the ionic liquid concentration. The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values of transfer volume and transfer partial molar isentropic compression indicated predominance of ionic–hydrophilic interactions in these systems. The calculated hydration number for sucrose demonstrated that dehydration of sucrose occurs in presence of both studied ionic liquids. Further, the effect of studied ionic liquids on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters. Furthermore, interaction volume, V int , and cavity volume, V cav , have been computed from scaled particle theory (SPT). [ABSTRACT FROM AUTHOR]