Sweetness
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable, except when in excess.
Pronunciation
- IPA: /ˈswiːtnəs/
Etymology
The term "sweetness" is derived from the Old English "swētnes", from "swēte" (sweet) + "-ness" (a suffix used to form nouns denoting a state or quality).
Definition
Sweetness is a sensory perception that can be produced by sugars, as well as certain other substances. It is one of the five basic tastes, along with sour, salty, bitter, and umami.
Related Terms
- Sugar: A sweet-tasting, soluble carbohydrate found in many foods and drinks.
- Taste: One of the five senses that enables the perception of flavor from food or other substances.
- Sucrose: A type of sugar that is commonly used to impart sweetness.
- Fructose: A simple sugar that is twice as sweet as sucrose.
- Glucose: A simple sugar that is less sweet than fructose, but sweeter than most other carbohydrates.
- Saccharin: An artificial sweetener with effectively no food energy which is about 300–400 times as sweet as sucrose.
- Aspartame: An artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages.
See Also
External links
- Medical encyclopedia article on Sweetness
- Wikipedia's article - Sweetness
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski