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3.5. Sweetness Index and Total Sweetness Index

MA Milica Fotirić Akšić
TT Tomislav Tosti
MS Milica Sredojević
JM Jasminka Milivojević
MM Mekjell Meland
MN Maja Natić
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Sweetness Index (SI) and Total Sweetness Index (TSI) were calculated in order to determine the sweetness perception of fruits. Both approaches are based on the proportion of the individual sugars in fruits, while the difference of the indexes is due to diverse relevance of sugars in sweetness perception [64]. SI was calculated, based on the fact that fructose and sucrose are 2.30 and 1.35 times, respectively, sweeter than glucose, so the equation is:

TSI was expressed in such a way that each sugar is estimated relative to sucrose, resulting in the following equation:

Copyright and License information:  ©2019 by the authors.
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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