Which arrangement of carbohydrates is listed in order of decreasing sweetness?

Which arrangement of carbohydrates is listed in order of decreasing sweetness?

• A. Fructose, glucose, sucrose, sorbitol
• B. Sucrose, glucose, fructose, sorbitol
• C. Fructose, sucrose, glucose, sorbitol
• D. Sorbitol, fructose, sucrose, glucose

Answer: (C)

The correct arrangement of carbohydrates in order of decreasing sweetness is indeed fructose, sucrose, glucose, and sorbitol. Fructose is the sweetest of the common sugars, significantly sweeter than sucrose, which is the standard reference point for sweetness. Sucrose, found in table sugar, is sweeter than glucose, which is the sugar found in many carbohydrates and is less sweet than both fructose and sucrose. Sorbitol, a sugar alcohol, is much less sweet compared to the other sugars mentioned and thus falls at the end of this list. In summary, this sequence accurately reflects the relative sweetness of these carbohydrates, with fructose at the top being the sweetest and sorbitol at the bottom being the least sweet. Understanding these differences in sweetness can be important in food science, nutrition, and culinary applications, as they affect flavor profiles and the overall enjoyment of food products.

The correct arrangement of carbohydrates in order of decreasing sweetness is indeed fructose, sucrose, glucose, and sorbitol.

Fructose is the sweetest of the common sugars, significantly sweeter than sucrose, which is the standard reference point for sweetness. Sucrose, found in table sugar, is sweeter than glucose, which is the sugar found in many carbohydrates and is less sweet than both fructose and sucrose. Sorbitol, a sugar alcohol, is much less sweet compared to the other sugars mentioned and thus falls at the end of this list.

In summary, this sequence accurately reflects the relative sweetness of these carbohydrates, with fructose at the top being the sweetest and sorbitol at the bottom being the least sweet. Understanding these differences in sweetness can be important in food science, nutrition, and culinary applications, as they affect flavor profiles and the overall enjoyment of food products.