the primary reason fructose used commercially in foods , beverages, besides low cost, high relative sweetness. sweetest of naturally occurring carbohydrates. relative sweetness of fructose has been reported in range of 1.2–1.8 times of sucrose. however, 6-membered ring form of fructose sweeter; 5-membered ring form tastes same usual table sugar. warming fructose leads formation of 5-membered ring form. therefore, relative sweetness decreases increasing temperature. has been observed absolute sweetness of fructose identical @ 5 °c 50 °c , relative sweetness sucrose not due anomeric distribution decrease in absolute sweetness of sucrose @ lower temperatures.
figure 2: relative sweetness of sugars , sweeteners
the sweetness of fructose perceived earlier of sucrose or glucose, , taste sensation reaches peak (higher of sucrose) , diminishes more of sucrose. fructose can enhance other flavors in system.
fructose exhibits sweetness synergy effect when used in combination other sweeteners. relative sweetness of fructose blended sucrose, aspartame, or saccharin perceived greater sweetness calculated individual components.
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