Natural high-potency sweeteners like brazzein often exhibit lingering aftertastes or delayed sweetness onset. Correcting these sensory defects is necessary to achieve parity with sucrose in food applications.

Off-notes and bitterness in consumable products limit consumer acceptance. Neutralizing these sensory defects improves the palatability of reduced-sugar or functional formulations.

Low sensory impact of sweetening agents in consumable formulations. Enhancing perceived sweetness without increasing caloric load or altering flavor profiles provides a competitive sensory advantage.