In descending order of sweetness, which sugars are listed correctly?

Fructose, sucrose, glucose, and maltose are indeed arranged in order of sweetness with fructose being the sweetest and maltose being the least sweet among these sugars.

Fructose is the sweetest of the common sugars, often used in high-fructose corn syrup and found in many fruits. It is sweet enough that it can be perceived as sweeter than sucrose, which is the standard by which sweetness is often measured. Sucrose, or table sugar, comes next and is sweeter than glucose, which has a lower sweetness level. Maltose, primarily found in malted foods and beverages, is the least sweet of the four.

This ordering helps in understanding how different sugars can influence the flavor profile in brewing, cooking, and other applications where sweetness is a crucial factor. By knowing their relative sweetness, one can better formulate beverages or food products for desired taste.