The F/G ratio is an indirect measure of sweetening capacity. We
used the F/G ratio to determine differences among the natural
sweeteners (Supplementary data, Fig. 4S). The agave syrups had
the highest F/G ratios (1.77–21.77), while the corn and sugar cane
syrups had the lowest. Thus, the agave syrups displayed a higher
sweetening capacity compared with the other natural sweeteners.
In fact, agave syrups were described as sweeter than corn, honey,
and sugar cane syrups in a sensorial analysis (Data not shown).
Our results suggest that the F/G ratio could be used as a marker
of the authenticity or adulteration of agave syrups (Guler et al.,
2007; Ischayek & Kern, 2006; Mellado-Mojica & López, 2013).