Mogrosides: Natural Non-Caloric Sweeteners

Abstract

Abstract Monk fruit (Siraitia grosvenorii) has recently gained significant attention as an important natural, non-caloric sweetener source because of its intensely sweet triterpene glycosides known as mogrosides. This review summarizes current knowledge on monk fruit extract and major sweet mogrosides, with emphasis on structural diversity, sensory properties, production methods, analytical characterization, stability and metabolism studies, food applications, and regulatory status. Mogrosides tend to differ in aglycone oxidation state, stereochemistry, number of glucosyl residues, and interglycosidic linkages, and these structural features can strongly influence sweetness intensity, bitterness, licorice off-notes and complete temporal profile. Recent analytical advances have substantially expanded the known mogroside chemical space, while sensory and receptor-based studies are clarifying key structure–activity relationships. Despite having broad commercial use of monk fruit extracts, limited fruit supply, low extraction yields, sensory off-notes, and cost remain important constraints. Biotransformation, enzyme-catalyzed glycosylation, post-ripening strategies, and microbial fermentation are promising approaches to improve yield and enable scalable production. Mogrosides are water soluble, heat stable, and suitable for beverages and other food matrices, however matrix effects and sweetener blending strategies remain critical for the taste optimization. Continued progress in safety evaluation, metabolism, regulatory harmonization, and sensory optimization will be essential for broader global adoption of mogroside-based sweeteners.