Sweetness is one of the basic tastes that humans and many animals perceive on the tongue. It is most commonly associated with sugary substances such as glucose, fructose and sucrose, but there are also other compounds, including some proteins and artificial substances, that produce a sweet taste without being sugar.

Sweetness is classified among four or five basic tastes: sweet, salty, sour, bitter and umami (the taste of proteins and glutamate). Sweetness is often seen as a sign that food contains energy (carbohydrates), and this is considered one of the reasons humans are naturally drawn to sweet foods.

How the body perceives sweetness

The tongue contains sensory organs concentrated in structures called taste buds. These organs have receptors that respond to sweet substances. The sweet receptor is formed by a complex of two subunits known as T1R2 and T1R3. When a sweet substance binds to the receptor, it generates an electrical signal that travels through sensory nerves to the brain, where the taste is processed.

NoteThe idea that different regions of the tongue perceive only specific tastes (the "tongue map") is false. Most areas of the tongue can perceive all tastes, though the intensity of the sensation varies by location.

Sweet substances

Natural sugars are found in fruits, milk (lactose) and honey. There are also sweet substances that are not sugar, such as saccharin and aspartame, which are used in food and drinks to reduce energy content. Some of these substances are much sweeter than sugar, so only small amounts are needed.

Culture and diet

Sweetness is a major part of global cuisine: biscuits, desserts, beverages and prepared foods. There are also health recommendations to reduce added sugar in food, considering the links between high sugar consumption, tooth decay and obesity.

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