What You Need to Know
Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.
Steps
- 1.
Baklava (Middle Eastern): Sugar syrup saturation creates characteristic sticky sweetness
- 2.
Mochi (Japanese): Sweet rice flour base carries subtle sweetness
- 3.
Tres Leches Cake (Latin American): Sweetened condensed milk creates signature moist texture