sødme

Sødme is the Danish term for sweetness, the sensory attribute of foods and drinks perceived as pleasant and sugar-like. In everyday language it describes the degree of sweetness, such as a fruit with pronounced sødme or a beverage with noticeable sødme. In culinary and sensory contexts, sødme is a common descriptor in recipes, menus, and product labeling.

From a scientific perspective, sødme is one of the basic tastes. It is detected by taste receptor cells on the tongue, mainly through the sweet-taste receptor complex made of the proteins T1R2 and T1R3. These receptors respond to a range of compounds, including sugars (glucose, fructose, sucrose), sugar alcohols, and some artificial sweeteners. Perceived sødme is influenced by temperature, aroma, texture, and the overall flavor context; crossmodal interactions can enhance or mask sweetness.

In food and drink, sødme helps balance flavors and is described in contexts from low to high levels, including wine and fruit products. Natural sødme arises from ripe fruit or caramelization, while added sugars, syrups, honey, or sweeteners modify the level. To address nutrition concerns, producers may reduce sødme using alternative sweeteners or formulations that deliver sweetness with fewer calories.

Cultural and nutritional considerations surround sødme. Moderate sweetness is common in many cuisines, while high sugar intake is linked to health issues. Labels and consumer information often communicate sødme levels to help readers choose products that fit dietary preferences.