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Flavour and aroma

An important property of sugar is that it can strengthen tastes and aromas both above and below the sweetness threshold value.

For example, a small amount of added sugar, can enhance the taste of nutritious, but sour or bitter foods. Sugar’s aroma-enhancing properties are used in a wide range of foods, such as bread and fruit products.

A small amount of added sugar can enhance the taste of cooked vegetables and meat without making them sweet. In other words, we can use sugar as a flavouring in such low concentrations that it falls below the sweet taste threshold value, i.e. below approx. 1% sugar.

Traditionally, people have added small amounts of sugar to certain cooked-meat products such as Christmas ham or liver pâté.