Mogrosides are a group of cucurbitane-type triterpenoid glycosides found exclusively in the monk fruit (Siraitia grosvenorii). Mogroside V (M5) is the most abundant and sweetest compound, accounting for the majority of the sweetness in commercial monk fruit extracts. Higher purity mogroside products (80–99% M5) offer a cleaner, more sugar-like taste profile with minimal aftertaste. Mogrosides are non-caloric, non-glycemic, and have demonstrated antioxidant and anti-inflammatory properties in scientific studies. They are thermally stable and maintain sweetness across a wide pH range.