Sweetness: Sugar Types and Caramelisation Characters
I
Origin
The Flavour Thesaurus distinguishes between sweetness sources — not just by degree but by character. The sweetness of honey is categorically different from white sugar; both are different from the sweetness of palm sugar, maple syrup, or mirin. Each brings specific aromatic compounds alongside the sweet sensation that determine compatibility with other flavours.
II
Description
A framework for selecting sweetness sources based on their specific flavour character beyond pure sweetness.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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