Sweet Aftertaste (Huigan) in Foods: Evaluation and Processing Impacts for Enhanced Flavor Design and Applications

Sweet aftertaste (SA) is a unique taste phenomenon, specifically referring to a long-lasting, pleasant sweetness and comfort in the mouth after consuming certain foods. It has garnered increasing attention as a key driver of innovation in the food industry. However, the mechanisms underlying its formation and the specific material basis responsible for its perception remain inadequately elucidated, impeding the development of foods with an SA. This comprehensive review systematically examines the natural sources and material basis of SA, critically evaluates existing theoretical explanations, and proposes a novel dynamic synergy theory to describe the formation mechanism and enhancement principles of SA. Furthermore, the impact of food processing and manufacturing technologies on the perception and intensity of SA is thoroughly discussed. By integrating emerging technologies such as artificial intelligence and biological taste sensors, this article advances the concept of establishing objective-subjective integrated flavor evaluation approaches tailored to SA. The health implications and current challenges associated with this sensory phenomenon are also analyzed. Finally, grounded in the dynamic synergy theory, this article proposes innovative food design strategies aimed at achieving dual "SA-function" benefits, providing a forward-looking reference for future research and industrial applications in functional and sensory-oriented food design.