The perceived level of sweetness by a taster. Various sugars have known levels of perceived sweetness. Maltose has about a third the sweetness of sucrose (table sugar). Fructose can be perceived to be up to 75% sweeter than sucrose. Humans tend to associate fruit aromas with sweetness and perceive greater sweetness in beers with fruity aromas. Reductions in sour, bitter, and astringent flavors tend to enhance perceived sweetness.