sweet

Sweet is one of the five basic tastes perceived by specialized receptor cells on the taste buds of the tongue. The sensation is typically produced by sugars and certain other organic compounds. Sweetness evolved as a cue for energy-rich carbohydrates.

Chemically, common sweet-tasting compounds include monosaccharides such as glucose and fructose, disaccharide sucrose, sugar alcohols like sorbitol, and certain artificial sweeteners. Natural sources include fruits, honey, dairy, and sweeteners derived from sugarcane or sugar beets.

The perception of sweetness is influenced by concentration, temperature, and the presence of aromas; it often combines with other flavors and can be modulated by metabolic state. Sweet receptors are G-protein-coupled receptors, notably T1R2 and T1R3.

In food culture, sweetness is central to desserts and beverages but is also used to balance bitterness or acidity. Sweeteners serve roles in preservation, texture, browning, and mouthfeel. Some foods are inherently sweet, while others are enhanced with sweeteners.

High intake of added sugars is linked with dental caries and excess energy intake; guidelines advocate limiting added sugars. Artificial and natural non-nutritive sweeteners offer alternatives with varying safety reviews; labeling requirements differ by jurisdiction.

Other uses: In general language, sweet is an adjective meaning pleasing or kind, and as a noun can refer to confectionery or candy. The term appears in place names, surnames, and in various cultural contexts.