Researchers affiliated with the G.V. Plekhanov Russian University of Economics have joined forces with experts from ITMO University’s Information Chemistry Research and Training Center to advance a novel electronic language designed to predict sweetness in foods and to map out potential sweetening molecules. This interdisciplinary effort has been communicated to the public through coverage by a prominent Russian science outlet as well as messaging from the national education ministry, highlighting a trend toward more objective, data driven approaches in flavor science and product development. The collaboration blends analytical chemistry, sensor technology, and computational modeling to create a framework that can interpret how molecular structures translate into perceived sweetness, ultimately guiding product formulation with greater efficiency and consistency. The emphasis is on translating complex sensory experiences into quantifiable signals that can be tracked, compared, and improved across different products and markets, including North America where demand for healthier sweetening options is rising.
In traditional sweetness testing, human tasters play the central role. While this method offers direct insight into flavor perception, it comes with notable drawbacks. Trials often require extensive panels, specialized facilities, and careful coordination to ensure reliable results. The process is labor intensive and costly, with results that can shift based on a tester’s condition, mood, or even the light in the tasting room. Such variability complicates the task of comparing products or monitoring quality across large production runs. For manufacturers aiming to innovate quickly, these constraints can slow down timelines and obscure clear decision making. The new electronic language seeks to alleviate these bottlenecks by introducing a standardized, reproducible measurement of sweetness that can be applied across dozens or hundreds of formulations. With this approach, brands can shorten development cycles, reduce the overhead of sensory testing, and gain a solid foundation for optimization that scales from small pilot recipes to full scale production in diverse markets.
The core idea behind the electronic language is a precise, instrument driven assessment of sweetness that complements human perception rather than replacing it outright. The system uses electrochemical sensing to detect characteristic signals generated when sweet molecules interact with specialized sensors. These signals are then translated into numerical scores or algorithmic indices that reflect sweetness intensity and profile. By capturing multiple dimensions of sweetness, including magnitude, onset, and lingering sweetness, the technology provides a robust, objective metric that remains stable across different samples, laboratories, and evaluators. The resulting data can be integrated into larger quality management systems, enabling consistent comparison of formulations and enabling faster, more informed decision making for product developers and quality assurance teams alike.
Beyond delivering consistent tasting metrics, the collected information creates a powerful repository of knowledge about sweet compounds. Over time, a comprehensive database emerges that catalogues known sweeteners, their molecular properties, and their performance in various formulations. This resource supports the discovery of natural sweetening candidates that may have not yet found practical use in mainstream foods, as well as the exploration of synthetic routes to generate new, improved molecules with desirable taste and functional characteristics. For researchers, the database becomes a living map of structure taste relationships, enabling more targeted experimentation and reducing the guesswork that often accompanies flavor optimization. For manufacturers, it translates into actionable insights for formulating lower calorie products, balancing sweetness with texture, mouthfeel, and stability, and tailoring sugar replacement strategies to meet regulatory and consumer expectations in North American markets. The strategic value extends to intellectual property considerations, where novel sweetening compounds and their production pathways can form a basis for future product lines and collaboration with ingredient suppliers. As the technology matures, it also supports cross disciplinary work that bridges chemistry, sensory science, nutrition, and food engineering, reinforcing the role of data driven methods in modern food innovation.