Molecular basis and detection technologies of sweetness

Enhancing food taste remains a pivotal focus of modern food science research and has drawn increasing attention in recent years. Among the fundamental components of food flavor, sweetness holds a position of utmost importance and its impact on consumers' sensory experiences is profound, which has driven extensive use of sweeteners as food additives for sweetness regulation in contemporary food industry. However, its underlying mechanisms are not yet fully understood, presenting numerous questions that warrant further investigation. In this review, we trace the historical development of sweetness research, explore the mechanisms underlying sweetness perception, and offer a comprehensive analysis of the molecular structures of various sweeteners. Furthermore, we discuss recent advancements in sweetness detection technologies, with a particular focus on the GL1 sweetness sensor-an established commercial tool for sweetness measurement-as well as emerging taste sensors. By addressing these three fundamental aspects of sweetness research, this review offers a comprehensive overview with significant scientific and economic implications, contributing to both theoretical advancements and practical applications.