Any agent that adds not only sweet taste but some energy value to food. They include natural sugars such as SUCROSE; FRUCTOSE; and GALACTOSE; and certain SUGAR ALCOHOLS.

Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed)

An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.

Flavoring agent sweeter than sugar, metabolized as PHENYLALANINE and ASPARTIC ACID.

Flavoring agent and non-nutritive sweetener.

The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.

Salts and esters of cyclamic acid.

Any suction exerted by the mouth; response of the mammalian infant to draw milk from the breast. Includes sucking on inanimate objects. Not to be used for thumb sucking, which is indexed under fingersucking.

A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.

Thiazines are heterocyclic chemical compounds containing a sulfur atom and a nitrogen atom in a six-membered ring, which are the core structure of various drugs used in treatment of psychiatric disorders, cardiovascular diseases, and gastrointestinal conditions.

The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.

A plant genus of the family ASTERACEAE. Members contain stevioside and other sweet diterpene glycosides. The leaf is used for sweetening (SWEETENING AGENTS).

The selection of one food over another.