Natural high-intensity sweeteners often suffer from lingering bitterness, metallic aftertastes, or poor mouthfeel compared to sucrose. Modifying glycosylation patterns aims to eliminate these specific sensory defects to achieve a sugar-like taste profile.

The keywords focus on flavor-altering and sweetness-enhancing compositions for low-sugar products. Addressing off-notes and lingering bitterness in high-potency sweeteners is critical for consumer acceptance and sensory parity with sucrose.

Natural glycosyltransferases often exhibit poor catalytic rates and substrate specificity for steviol glycosides. Overcoming these kinetic bottlenecks enables the industrial-scale production of high-intensity sweeteners.