Sweetness
From The Art and Popular Culture Encyclopedia
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| + | "'From the fact that [[honey]] appears [[Bitter (taste)|bitter]] to some and [[Sweetness|sweet]] to others [[Democritus]] concluded that it is neither sweet nor bitter, [[Heraclitus]] that it is both.' This report from [[Sextus Empiricus]] (PH 11.63) testifies that arguments from conflicting appearances came early to the repertoire of philosophy. --"[[Conflicting Appearances]]" (1979) by [[Myles Burnyeat]] | ||
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| {{Template}} | {{Template}} | ||
| - | '''Sweet''' is the basic [[taste]] sensation of [[sweetness]], associated with sugars. Having a [[pleasant]] taste, especially one relating to the basic taste sensation induced by [[sugar]] | + | '''Sweetness''' is one of the five [[basic taste]]s and is almost universally regarded as a [[pleasure|pleasurable]] experience. Foods rich in simple [[carbohydrate]]s 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 substitute]]s. Examples of foods that may be used as non-sugar sweet substitutes include [[saccharin]], [[aspartame]], [[xylitol]] and [[acesulfame potassium]]. Other compounds may alter perception of sweetness itself. |
| - | ==Synonyms== | ||
| - | *(''having a taste of sugar''): [[saccharine]], [[sugary]] | ||
| - | *(''containing a sweetening ingredient''): [[sugared]], [[sweetened]] | ||
| - | *(''not having a salty taste''): [[fresh]], [[unsalty]] | ||
| - | *(''having a pleasant smell''): [[fragrant]], [[odoriferous]], [[odorous]], [[perfumed]], [[scented]], [[sweet-scented]], [[sweet-smelling]] | ||
| - | *(''not decaying, fermented, rancid, sour, spoiled, or stale''): [[fresh]], [[unfermented]], [[wholesome]] | ||
| - | *(''having a pleasant sound''): [[dulcet]], [[honeyed]], [[mellifluous]], [[mellisonant]] | ||
| - | *(''having a pleasing disposition''): [[cute]], [[lovable]], [[pleasant]] | ||
| - | *(''having a helpful disposition''): [[kind]], [[gracious]], [[helpful]], [[sensitive]], [[thoughtful]] | ||
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| - | ==Antonyms== | ||
| - | *(''having a pleasant taste''): [[bitter]], [[sour]], [[salty]] | ||
| - | *(''containing a sweetening ingredient''): [[nonsweet]], [[sugarless]], [[unsugared]], [[unsweetened]] | ||
| - | *(''of wines: retaining a portion of natural sugar''): [[dry]] | ||
| - | *(''not decaying, fermented, rancid, sour, spoiled, or stale''): [[decaying]], [[fermented]], [[rancid]], [[sour]], [[spoiled]], [[stale]] | ||
| - | *(''not having a salty taste''): [[salty]] | ||
| - | *(''free from excessive unwanted substances''): [[sour]] | ||
| == Namesakes == | == Namesakes == | ||
| + | *[[Sweetness and light]] | ||
| *''[[Sweet Movie]]'' | *''[[Sweet Movie]]'' | ||
| *''[[Hush… Hush, Sweet Charlotte]]'' | *''[[Hush… Hush, Sweet Charlotte]]'' | ||
| {{GFDL}} | {{GFDL}} | ||
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"'From the fact that honey appears bitter to some and sweet to others Democritus concluded that it is neither sweet nor bitter, Heraclitus that it is both.' This report from Sextus Empiricus (PH 11.63) testifies that arguments from conflicting appearances came early to the repertoire of philosophy. --"Conflicting Appearances" (1979) by Myles Burnyeat |
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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 potassium. Other compounds may alter perception of sweetness itself.
Namesakes
