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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.

The diterpene steviol glycoside, rebaudioside A, is a natural high potency non-caloric sweetener extracted from the leaves of Stevia rebaudiana. This compound shows a parabolic change in sweet taste intensity with temperature which contrasts with the general finding for other synthetic or natural sweeteners whose sweet taste increases with temperature. The nonmonotonic taste behavior was determined by sensory analysis using large taste panels. The conformational landscape of rebaudioside A was established at a range of temperatures by means of nuclear magnetic resonance and molecular dynamics simulation. The relationship between various conformations and the observed sweetness of rebaudioside A is described.