Human Neural Synergy when combining Stevia with a Flavor Modifer and the Neural effects of Sucrose vs Stevia

There is a drive to improve the acceptability of sweeteners like stevia by reducing their off-tastes. The main aim was to examine the synergistic neural effects of combining stevia with a flavor modifier and secondly to examine stevia vs. sucrose due to limited human neuroimaging data and concerns that sweeteners may be more addictive than sugar. In a within-subjects fMRI study, 34 healthy adults (Mean age = 25) tasted four conditions: stevia, stevia plus a flavor modifier, the modifier alone, and sucrose. We analyzed whole-brain responses and focused on regions of interest (ROIs) including the insula, postcentral gyrus, and hypothalamus (identified via meta-analysis of sweet taste processing), as well as the nucleus accumbens (NAcc) and amygdala due to their roles in reward and aversion. Stevia combined with the modifier evoked super-additive responses in the postcentral gyrus, parietal cortex, and occipital gyrus (p < 0.05, FWE-corrected). Compared to stevia alone, the stevia-modifier combination elicited reduced hypothalamic activity (p = 0.008) and the hypothalamus tracked pleasantness and mouth fullness only in this condition. The NAcc tracked mouth fullness more for the modified stevia than for stevia alone, and the amygdala tracked bitterness only in the plain stevia condition. Sucrose elicited higher postcentral gyrus activation than stevia (p = 0.01). We provide first evidence that combining stevia with a flavour modifier reveals synergistic neural activity associated with taste sensation, intensity and multisensory integration. Adding a modifier to stevia could increase unconscious desirability for stevia by masking its bitterness and increasing its mouth fullness.