Comment by tahoupt

The buried lede is that adding specific flavor-odorants can boost the sweetness of foods via olfaction (which is why some heirloom tomatoes with complex flavor profiles taste far better than regular tomatoes, for example). So this may provide another route to lower sugar content without relying on non-caloric sweeteners (saccharin, aspartame that act on tongue taste receptors) but instead adding even smaller amounts of odor molecules.