Sweet Jasmine

Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.

Jasmine

Jasmine is a genus of shrubs and vines in the olive family of Oleaceae. It contains around 200 species native to tropical and warm temperate regions of Asia, Africa, and Oceania. Jasmines are widely cultivated for the characteristic fragrance of their flowers.

Jasmine (color)

The color jasmine is a pale tint of yellow, displayed at right. It is a representation of the average color of the more yellowish lower part of the pale yellowish white colored jasmine flower. The first recorded use of jasmine as a color name in English was in 1925.

sweet

Adjective

1. Tasting of sugars.
2. Retaining a portion of sugar.

Interjection

1. Used as a positive response to good news or information.

jasmine

Noun

1. Any of several plants, of the genus Jasminum, mostly native to Asia, having fragrant white or yellow flowers.
2. The perfume obtained from these plants.