Sweetness is a complex physical, chemical, and physiological process that sweetener molecules stimulate taste buds. The level of sweetness is called sweetness and is an important indicator of sweeteners. Sweetness cannot be quantitatively determined by physical or chemical methods. Sensory judgment can only be performed by people's taste. In order to compare the sweetness of sweeteners, sucrose is generally selected as the standard, and the sweetness of other sweeteners is the relative sweetness compared with it.
There are two ways to measure the relative sweetness: one is to make the sweetener minimum concentration that can be perceived as sweet, called the limit concentration method; the other is to make the sweetener into a solution with the same concentration of sucrose. Then, the sweetness of the sweetener is compared with a sucrose solution as a standard, which is called relative sweetness method.