date:Oct 30, 2012
old-fashioned way and use a molecule that is sweet. Sometimes we use vanillin, ethyl vanillin or helioptropine, Davidson says. Those are components that will make you perceive more sweetness, but unfortunately they also carry flavor characteristics. Vanillin is going to taste vanilla-like. Heliotropine is going to be more of a cotton candy type flavor. Caramel furanones add sweetness, but again, they are characterizing.
Flavor companies are developing molecules built to get the receptor to dep