WHYYYYYYYYYYYYYYYYYYYYYYYYW

In the Sweetness Lab, out of the 8 different carbohydrates that we tested, only 3 of them; the sucrose, glucose, and fructose tasted sweet; while the rest; galactose, maltose, lactose, starch, and cellulose; were very bitter. The 3 that tasted sweet were all monosaccharides, while the ones that tasted the most bitter/horrible, were polysaccharides. This shows that the smaller structures were sweeter than the larger structures. Every day I consume at least 3 or more of these carbohydrates, like the lactose in milk, the fructose in Gatorade, and cellulose in vegetables.

According to an article written by Veronique Greenwood for BBC, the reason that things taste sweet may not be the amount of sugars that are in the object, but rather the concentration of 7 volatiles. The leading scientist behind this discovery, Linda Bartoshuk, and her team had tested a wide variety of heirloom tomatoes to see how their tastes fit with the amount of sugars and volatiles they contained. They also tested blueberries and strawberries, of which strawberries are sweeter but have less sugar than blueberries. This is because strawberries have more than 30 volatiles and blueberries have very few. 
Greenwood, Veronique. "The Real Reason Sweet Tastes." BBC. N.p., 11 June 2015. 
     Web. 30 Aug. 2015. <http://www.bbc.com/future/story/ 
     20150610-the-smells-that-make-sweet-sweeter>.