Édesítértéke

Édesítértéke is a Hungarian term that roughly translates to the sweetening value or sweetness power of a substance. In food science and sensory analysis it denotes the relative potency of a sweetener to evoke sweetness, usually in relation to sucrose, which is commonly used as a reference with a value of 1.0. The concept helps compare how strongly different substances taste sweet under defined conditions.

Measurement of édesítértéke is typically based on sensory evaluation by trained panels, using standardized reference solutions and calibrated procedures. Sucrose often serves as the reference standard, and other sweeteners are assigned a relative sweetness factor relative to that standard. While instrumental tools exist, sensory data remain central to establishing a substance’s édesítértéke because taste perception can be influenced by concentration, temperature, and other flavor components.

Applications of édesítértéke include formulating reduced-calorie or sugar-free products, adjusting recipes, and informing labeling and regulatory discussions about sweetness intensity. Factors that affect the measured value include concentration, solution temperature, pH, interactions with other tastes, and the presence of other flavors or nutrients, which can modify perceived sweetness.

In Hungarian texts, édesítértéke is closely related to terms such as édesítő and édesítőszer, and is used to describe the relative sweetness of both synthetic and natural sweeteners. Examples of substances with high édesítértéke relative to sucrose are discussed in sensory literature, while natural sugars typically show varying values.