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Artificial sweeteners come in many shapes but only one flavor. Sweet. They're designed to take advantage of the way sugars naturally bind to the sweet receptor (TAS1R2/TAS1R3) on the tongue. They also provide a much lower Calorie (or kcal) value than sugar, making them appealing for many products that come into contact with your tongue. I've always found sensory perception interesting, and the concept of artificial sweetness provided a good excuse to go on a rather extreme deep dive of the history and chemistry of these molecules. Not all of these products are artificial in the sense they're man-made, as some are natural products that are artificially concentrated to be used as sweetening agents. The final molecule, lugduname, isn't even made for human consumption, but a fascinating example how much the sweet taste receptor complex can be stimulated by the right kind of chemistry. 00:00 Intro - Basic Taste Perception 00:41 Sucrose (1x) 01:50 Saccharin (~300-700x) 02:54 Cyclamate (~30-50x) 03:56 Sucralose (~600x) 05:15 Acesulfame K (~200x) 06:15 Aspartame (~200x) 07:27 Alitame (~2000x) 08:31 Neotame (~7,000–13,000x) 09:45 Neohesperidin dihydrochalcone (~1,500–1,800x) 10:49 Glycyrrhizin (~30-50x) 11:57 Steviosides (~30x) 13:04 Mogrosides (~150-300x) 14:07 Thaumatin (~2,000-3,000x) 15:11 Lugduname (~200,000-300,000x) 16:20 End Screen Animations made using Blender. #artificialsweeteners #sweet #molecules