This paper describes a simple procedure for measuring sweetness that can be used, in combination with standard dietary intake records, to represent more accurately the sucrose intakes of individuals. One method is to have individuals taste an experimental liquid and then match it to another liquid of perceived equivalent sweetness. Such figures can also be acquired and checked by observing recipes used in beverage preparations, and total sucrose purchases over a standard period of time. These molar concentrations correspond to natural thresholds of sweetness taste perception, determined experimentally by Linda Bartoshuk and colleagues. Water and sugar can be measured with standard volumetric equipment.
Sugar is weighed and then measured and converted into the volumes indicated.
Solutions should be made up and labelled in advance in sanitary plastic or glass containers that are easily transported from house to house. Individual tasting is efficiently carried out with disposable clear plastic cups, such as those used in urban areas for gelatines and other liquids or semi-liquids. They are inexpensive, sanitary, and provide uniform containers, so that participants will not be influenced by colour or other characteristics of the receptacle. Each of the solutions is presented to a subject, one at a time, in irregular order. After tasting it, the subject says whether it is the preferred amount of sweetness, not sweet enough, or too sweet.