Final answer:
Sucrose, or table sugar, is the benchmark carbohydrate against which the sweetness of other sweeteners is measured, with a reference sweetness of 1. Aspartame, an artificial sweetener, is about 180 times sweeter than sucrose and is widely used in food products due to its low caloric contribution.
Step-by-step explanation:
The carbohydrate considered the benchmark against which all other sweeteners are measured is sucrose (table sugar). Sucrose has a relative sweetness of 1, providing a standard reference point in taste tests used to measure the sweetness of other carbohydrates and artificial sweeteners. Sugar alternatives, such as aspartame, are significantly sweeter than sucrose. Aspartame is about 180 times sweeter than sucrose and is a common sugar substitute in many foods, especially because it is almost noncaloric and thus beneficial for people with diabetes or who are monitoring their carbohydrate intake. However, it is not heat stable and therefore not suitable for baked goods.
Monosaccharides like fructose and disaccharides like lactose vary in sweetness, with fructose being the sweetest monosaccharide. Artificial sweeteners, which are not carbohydrates but often have intense sweetening power, can be advantageous in dietary products for medical purposes as well as calorie control.