![]() Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, being manifest as chemotaxis even in motile bacteria such as E. ![]() One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. Other compounds, such as miraculin, may alter perception of sweetness itself. ![]() Such non-sugar sweeteners include saccharin and aspartame. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Sweet tastes are generally regarded as pleasurable. Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. ![]() Sweet foods, such as this strawberry shortcake, are often eaten for dessert. For other uses, see Sweet (disambiguation) and Sweetening (disambiguation). ![]()
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