Sweet

Sweetness is a sensory perception caused by specific chemical compounds, primarily sugars like glucose and fructose, which activate taste receptors on the tongue. When these molecules bind to receptor cells, they send signals to the brain that we interpret as a pleasurable, sugary flavor. Sweetness is a natural way for humans to identify energy-rich foods, aiding survival. It varies in intensity depending on the concentration of sugars or sweeteners present. Besides sugars, some artificial or natural substances can also produce a sweet taste without calories, used in food and beverage industry to enhance flavor.