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Rebiana is a zero-calorie, natural, high-potency sweetener derived from Stevia rebaudiana Bertoni and comprising almost pure rebaudioside A. Reliable information on its sweetness concentration-response (C-R) behavior is fundamental to rebiana's use as an ingredient. The response curve of rebiana in room-temperature (21 °C) and refrigerated (5 °C) water was determined using 2-alternative forced choice discrimination tests with a minimum of 70 tasters. From a series of panels the proportion of tasters finding different sucrose concentrations sweeter than a fixed concentration of rebiana was plotted against sucrose concentration. The resultant sigmoid curves were linearized by transforming the ordinate axis to a probability scale. This aided experimental design and determination of isosweet concentrations. The latter were deemed to be the sucrose concentration at which 50% of tasters found it to be the sweeter of the pair. Isosweet concentrations of sucrose for seven rebiana concentrations up to 600 mg/L were used to construct a C-R curve for each temperature. Equations were derived for the resultant hyperbolic curves. Rebiana is significantly more potent in cold water. Practical Application: Rebiana is a new, zero-calorie, natural, high-potency sweetener derived from the Stevia plant. We have measured the sweetness of rebiana over a range of concentrations at room and refrigerator temperatures. This information will help developers of low-calorie products get the right sweetness level when replacing sugar with rebiana.

Monatin, known by the common and usual name arruva, is a zero-calorie, high-potency sweetener naturally occurring in the plant Sclerochiton ilicifolius A.Meeuse. The sweetness concentration-response (C-R) behavior of the most potent isomer (R,R-) in room-temperature (21 °C) water was determined using two-alternative forced choice discrimination tests with a minimum of 69 tasters. Results were processed by a method previously published to obtain isosweet concentrations of sucrose for 8 monatin concentrations up to 240 mg/L. These were used to construct a C-R plot. The equation for the resultant hyperbolic curve relating sucrose equivalent (SE,%) to monatin concentration ([monatin], mg/L) was SE = 26.7 ×[monatin]/(69.6 +[monatin]). R,R-monatin has a potency above 3000 at 5% sucrose equivalent, making it one of the most potently sweet naturally occurring substances known. Practical Application: Monatin is a naturally occurring, zero-calorie, high-potency sweetener. We have measured the sweetness of monatin over a range of concentrations. This information will help developers of zero-, low- and reduced-calorie products formulate with monatin.