Steviol glycoside

Steviol glycosides are intensely sweet compounds produced by Stevia plants. Stevioside and rebaudioside A are prominent examples used as sugar substitutes.

Steviol: A diterpenoid compound that forms the central scaffold of steviol glycosides. Its structure is the common backbone to which sugar groups attach.
Sweet taste: A basic taste quality perceived when compounds activate sweet-sensitive taste pathways. Steviol glycosides produce sweetness by stimulating sweet taste receptors.
Sugar substitute: A substance used to replace some or all of the sweetness supplied by sugar. Steviol glycosides are high-intensity substitutes used in foods and drinks.
Rebaudioside M: A steviol glycoside with six glucose units, present at low levels in Stevia leaves and also produced commercially by fermentation. It is a newer target for sweeter, less bitter-tasting stevia ingredients.
Stevioside: A sweet steviol glycoside found in Stevia leaves, composed of steviol linked to three glucose units. It is one of the principal glycosides in Stevia extracts.
TAS1R2–TAS1R3: A receptor complex on taste cells that detects many sugars and non-sugar sweeteners. Steviol glycosides interact with this receptor to trigger sweet perception.
Food additive: A substance intentionally added to food to affect its properties or production. Purified steviol glycosides are regulated as food additives in many jurisdictions.
Rebaudioside D: A minor steviol glycoside in Stevia leaves with five glucose units attached to steviol. Its sensory profile and low natural abundance distinguish it from common extract components.
Rebaudioside A: A highly sweet steviol glycoside found in Stevia leaves, with four glucose units attached to steviol. It is a widely used member of the family with a different taste profile from stevioside.
Taste receptor: A sensory protein that detects chemical stimuli and initiates signals interpreted as taste. This broader receptor category provides the sensory mechanism for sweetness.

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