makeusprosentti
Makeusprosentti (sweetness percentage) is a proposed quantitative metric used in Finnish sensory science to express the perceived sweetness of a food or beverage. The aim is to provide a single number that reflects how sweet a product tastes to consumers, not merely its sugar content.
Calculation and measurement approaches typically combine sensory evaluation with instrumental data. A common idea is to
Applications of makeusprosentti include product development, quality control, and consumer research. It can be used to
However, the concept faces several challenges. Sweetness perception is subjective and affected by factors such as
In practice, makeusprosentti remains a developing idea rather than a widely adopted standard. Where it is discussed,