Approximately 1500-1800 times sweeter than sucrose (common sugar) by weight at threshold limit concentration but the intensity depends on many factors such as pH and the product to which it is added. The organoleptic profile of the product can be described as having a short delay to reach maximum sweetness perception and a very light sweet menthol or licorice-like aftertaste.

A very important characteristic of NHDC is the synergistic sweetening effect. It has when combined with sugar alcohols such as Xylitol, isomalt, etc. and with other sweeteners such as Aspartame, Acesulfame-K, Saccharin, and Cyclamate, i.e. the intensity of sweetness from a mixture, as above, is higher than if only one sweetener was used. This characteristic has many advantages including reduced cost，reduction in the daily intake of any particular sweetener and also more satisfactory sucrose-like taste.