Sweetness also has a synergistic effect.
Sucrose and a small amount of saccharin stimulate multiple sweet taste receptors (receptors) to enhance sweetness. In addition, sucrose suppresses the bitterness of saccharin.
Also, the synergistic effect of sweetness is greater in the low concentration range.
In addition, if you add a small amount of fructose, which has a different kind of sweetness, to white sugar and molasses, the sweetness will be very rich.
On the other hand, in the case of a mixture of fructose, glucose, sucrose and aspartame, the synergistic effect is similar to simple addition.