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

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