Steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose.
The four major steviol glycosides found in the stevia plant tissue are:
5–10% stevioside (250–300X of sugar)
2–4% rebaudioside A — most sweet (350–450X of sugar) and least bitter
1–2% rebaudioside C
½–1% dulcoside A.
