A Hebrew University of Jerusalem (HU) study published in the scientific journal Foods found that products considered “too sweet” often disappointed consumers.

The study was conducted by Kim Asseo, a student at the HU’s Institute of Biochemistry, Food Science and Nutrition at the Robert H. Smith Faculty of Agriculture, Food and Environment, and supervised by HU taste expert Prof. Masha Niv.

After analyzing roughly 560,000 reviews of 31,000 food products available on Amazon and iHerb, they found that 10 percent of reviews referred to the products’ sweetness.

And reviewers tended to award lower scores to products they deemed too sweet.

“Despite popular opinion, it is not the case for everyone that sweeter means tastier,” said Niv.

Customers who complained about products being overly sweet gave them one star less (out of five) than those who were not bothered by sweetness.

Niv explained that the reviews taken into account for the study did not include those of “serial complainers.”

The study also revealed the main culprit responsible for over sweetness is the artificial sweetener Sucralose.

Asseo said that the results of the study are important “not just for public health reasons, but also for the food companies themselves, so that they can boast a healthier product line and sell these healthier products to customers who actually find them tastier.”