Caramel color synthesis produces undesirable low molecular weight byproducts like 4-MeI that require removal to meet safety and purity standards.

High concentrations of steviol glycosides like rebaudioside M often produce lingering bitter or metallic aftertastes that deviate from the sensory profile of sucrose.

High-potency natural sweeteners often exhibit lingering aftertastes and temporal profiles that fail to replicate the sensory experience of sucrose.