sweetness
sweetness (n)
sweetness
English Definitions:
sweet, sweetness, sugariness (noun)
the taste experience when sugar dissolves in the mouth
sweetness, sweet (noun)
the property of tasting as if it contains sugar
bouquet, fragrance, fragrancy, redolence, sweetness (noun)
a pleasingly sweet olfactory property
pleasantness, sweetness (noun)
the quality of giving pleasure
"he was charmed by the sweetness of her manner"; "the pleasantness of a cool breeze on a hot summer day"
sweetness (Noun)
The condition of being sweet or sugary.
sweetness (Noun)
A pleasant disposition; kindness.
Sweetness
Sweetness is one of the five basic tastes and is almost universally regarded as a pleasurable experience. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Examples of foods that may be used as non-sugar sweet substitutes include saccharin, aspartame, xylitol and acesulfame K. Other compounds may alter perception of sweetness itself. The chemosensory basis for detecting sweetness, which varies among both individuals and species, has only been teased apart in recent years. A recent theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, being manifest as chemotaxis even in motile bacteria such as E. coli. Newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk. Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution. By comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting foods and avoid bitter-tasting foods. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fibre and poisons than mature leaves. The 'sweet tooth' thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns, human physiology remains largely unchanged.
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation.The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, being manifest as chemotaxis even in motile bacteria such as E. coli. Newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk. Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution. By comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity. The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting (and energy-dense) foods and avoid bitter-tasting foods. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fibre and poisons than mature leaves. The 'sweet tooth' thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns, human physiology remains largely unchanged.
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"sweetness." Kamus.net. STANDS4 LLC, 2024. Web. 18 Apr. 2024. <https://www.kamus.net/english/sweetness>.
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