In this paper, a sucrose sensor by means of functional Cu foam material was investigated. Cu foam material was prepared and utilized as working electrode in a three-electrode electrochemical system. Scanning electron microscopy (SEM) results displayed stable and uniform multi-layered three-dimensional (3-D) mesh structure of Cu foam. Cyclic voltammetry (CV) explained sucrose electro-oxidation procedure on Cu foam electrode. Amperometric i-t scanning results demonstrated that the sensor selectively and sensitively responded to sucrose in mixtures. Interference experiment results indicated that this sensor had no responses to NaCl and citric acid (CA). Mixtures containing different tastants could be discriminated by non-linear double-layered cascaded series stochastic resonance (DCSSR) output signal-to-noise ratio (SNR) feature peak parameters. The proposed method provides a rapid way for sucrose quantitative analysis in real samples.