Taste is a complex sensation related to the perception of food flavours, acting as a key control mechanism to defend the organism from poisons or noxious substances: the five basic taste sensations, namely bitter, sour, salty, sweet and umami, evoked either alone or in combination by food molecules, may stimulate the intake or rejection of the latter. Sugars (e.g., glucose, sucrose) constitute a prominent example of this mechanism, inducing a powerfully motivating sensory response toward food in light of their role as one of the primary energy sources for the body. On the other hand, the well-known correlation between sugar abuse and diseases development, e.g., diabetes, obesity or cardiovascular problems, is driving the tendency to substitute natural sugars with low-calorie sweeteners, to promote an overall healthier lifestyle.