The science of sweeter sugars
The sweetest saccharides form the strongest and shortest hydrogen bonds
Sugars that form shorter and stronger hydrogen bonds with neighbouring water molecules taste sweeter, chemists from Italy and the UK have discovered. Understanding how chemical structure relates to sweetness could help scientists create better artificial and non-caloric sweeteners. Humans recognise sweet tastes thanks to receptors in their taste buds that interact with saccharides.
Make your lessons pop
Choose an account option to continue exploring our full range of articles and teaching resources