The sweet notes are a combination of naturally occurring glucose, fructose, saccharose, maltose and maltriose. The sugar industry subsumes the production, processing and marketing of sugars (mostly saccharose and fructose). The name "saccharose" was coined in 1860 by the French chemist Marcellin Berthelot. Saccharose (sucrose) is included as a fermentable carbohydrate for metabolism by "Vibrio" species. Saccharose is an obsolete name for sugars in general, especially sucrose. Relatedly, saccharose is an obsolete name for sucrose (table sugar).