这样的无糖饮品还挺“甜”（科技瞭望）

Core Insights - The research conducted by the Chinese Academy of Agricultural Sciences has made significant progress in understanding the flavor of tea, revealing that aroma components not only influence the tea's fragrance but also enhance the perception of natural sweetness [4][5] - This discovery provides a theoretical basis for developing natural sweeteners, which is particularly valuable for the development of sugar-free and low-sugar tea beverages and other food products [4][8] Research Findings - The research team identified that the aroma compounds in tea can play a synergistic role in enhancing sweetness perception, challenging the traditional focus on sugar and sweet amino acids as the primary contributors to sweetness [5][6] - A "blind test" experiment demonstrated that specific aroma compounds significantly increased the sweetness of tea samples, with certain compounds like linalool and geraniol enhancing sweetness by over 15% when added to sugar solutions [7][8] Industry Implications - The findings suggest a new sensory regulation approach for the food industry, allowing for flavor enhancement through the synergy of aroma and taste rather than relying solely on sugar or artificial sweeteners [8] - The research indicates that adding trace amounts of sweet aroma compounds can increase the sweetness perception of low-sugar tea drinks by over 7.5%, equivalent to reducing sugar content by approximately 30% [8] - The methodology developed could be applied to other food systems, such as yogurt and fruit juices, to maintain sweetness while reducing caloric content [8]