Humans sense five different types of taste sensations, namely sweet, sour, bitter, salty, and umami (savory). These five taste sensations were key in our evolutionary development since sweet foods have high energy concentration and poisonous chemicals in foods are typically bitter.Flavor enhancers and taste modifiers allow high-intensity

To improve the taste of foods, flavor modification has been practiced for centuries with some historical significance. For example, the spice trade during the Middle Ages and the civilizations that sprang up to support…

Figure 1. Natural high-intensity sweeteners are extracted from various plant sources, such as Stevia rebaudiana.

Figure 2. Launches of new beverages containing high-intensity sweeteners.

Figure 3. Improving the taste of stevia with taste modifiers.

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