Table:
Steviol Glycoside Type	Sensory Evaluation of Original Compound	Sensory Evaluation of Reduced Compound
Rebaudioside B (1)	Slow onset of sweetness, sweet lingering aftertaste, about 5%–6% sucrose equivalence	Weak sweetness, about 1% sucrose equivalence
Rebaudioside C (2)	Slow onset of sweetness, less sweet overall than sucrose, about 2%–3% sucrose equivalence	No sweetness, moderate astringency
Rebaudioside D (3)	Slow onset of sweetness, very clean, sweeter overall than sucrose, less sweet lingering aftertaste compared to sucrose, about 6%–7% sucrose equivalence	Slow onset of sweetness, no sweet lingering taste, about 5%–5.5% sucrose equivalence

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| Steviol Glycoside Type | Sensory Evaluation of Original Compound | Sensory Evaluation of Reduced Compound | 
 | --- | --- | --- | 
 | Rebaudioside B (1) | Slow onset of sweetness, sweet lingering aftertaste, about 5%–6% sucrose equivalence | Weak sweetness, about 1% sucrose equivalence | 
 | Rebaudioside C (2) | Slow onset of sweetness, less sweet overall than sucrose, about 2%–3% sucrose equivalence | No sweetness, moderate astringency | 
 | Rebaudioside D (3) | Slow onset of sweetness, very clean, sweeter overall than sucrose, less sweet lingering aftertaste compared to sucrose, about 6%–7% sucrose equivalence | Slow onset of sweetness, no sweet lingering taste, about 5%–5.5% sucrose equivalence |