A sweet sensation is any flavour or gustatory perception that could be vaguely described as something like tasting honey . We use words like yummy, sugary, umami, caramelly, savory, candied, spicy, brothy, glazed, meaty, syrupy etc. to describe these flavours. We can make binary descriptions of sweetness by comparing these flavors with other sensations, and historically the great pioneers of chemistry almost killed themselves by direct contact with their discoveries.
But now testing supersedes tasting, so consider this experiment: Dissolve the substance that is being tested in water and pass a beam of polarized light through the solution. Check to see if the axis of polarization varies. If the angle does not change, then say that the substance is not sweet and write If the axis is rotated clockwise, then the test indicates a dextrorotary result like most naturally occurring sugars. So say that the substance is sugary, and express this mathematically as If the axis is rotated counterclockwise, then the test shows a levorotary result like most naturally occurring amino acids So call the sensation savory and write
The number is called the sweetness. It may, for example, be perceived directly in the flavour difference between spearmint leaves and caraway seeds. These relations can be mathematically stated as
Reference Constant for Sweetness
The numerical constant associated with tasting a lemon has not yet been assigned.