The following chart can be used to compare the primary chemical characteristics of the various glycosides that exist in stevia extracts:

Glycoside Name Melting Point, °C Mol. Weight % Solubility in Water % in Leaf Relative Sweetness Taste Quality
Stevioside 196-198 804 0.13 4% 150-300 Bitter
Rebaudioside A 242-244 966 0.8 15% 250-450 Sweet
Rebaudioside B 193-195 804 0.1 Less than 1% 300-350 Bitter
Rebaudioside C 215-217 958 .021 Less than 1% 50-120 Very Bitter
Rebaudioside D 283-286 1128 1 Less than 1% 250-450 Sweet
Rebaudioside E 205-207 966 1.7 Less than 1% 150-300 Sweet
Dulcoside A 193-195 788 0.58 Less than 1% 50-120 Very Bitter

Typical Chemical Composition of Dried Stevia Leaves (S. Rebaudiana)

egyptpharmaceutj_2015_14_3_139_172840_u1