Saccharin

Saccharin is a non-nutritive artificial sweetener about 300–400 times sweeter than sucrose. It is used in foods, drinks, and some oral-care products.

Sweet taste: Sweet taste is a basic taste quality commonly associated with sugars and some non-sugar compounds. Saccharin produces sweetness without being a sugar or supplying comparable metabolic energy.
Constantin Fahlberg: Constantin Fahlberg was a chemist who discovered saccharin while working in Ira Remsen’s laboratory. He noticed the compound’s sweetness in 1879 and helped bring it to market.
Artificial sweetener: An artificial sweetener is a manufactured compound used to provide sweetness with little or no energy. Saccharin is an early example of this class of sugar substitutes.
Aspartame: Aspartame is a low-calorie artificial sweetener made from two amino-acid components. It is less heat-stable than saccharin and has a different chemical structure and metabolic fate.
TAS1R2–TAS1R3: TAS1R2–TAS1R3 is a receptor complex on taste cells that detects many sweet compounds. Saccharin activates this receptor, initiating signals perceived as sweetness.
Ira Remsen: Ira Remsen was an American chemist whose laboratory at Johns Hopkins University studied coal-tar derivatives. Saccharin was discovered in his laboratory, though Fahlberg commercialized it without Remsen’s approval.
Diet soda: Diet soda is a carbonated soft drink sweetened without the usual amount of sugar. Saccharin has been used alone or in blends to sweeten low-calorie beverages.
Sucralose: Sucralose is a non-nutritive sweetener made by chemically modifying sucrose. Unlike saccharin, sucralose is structurally derived from sugar and is often used in baking.
Bitter taste: Bitter taste is a basic taste quality detected by specialized taste-cell receptors. Some people detect a bitter or metallic note alongside saccharin’s sweetness.
Coal-tar chemistry: Coal-tar chemistry is the study and industrial use of compounds derived from coal tar. Saccharin emerged from nineteenth-century research on coal-tar compounds.

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