Sugar is the most commonly used ingredient in the food industry. The primary reason behind its addition is to increase the sweetness and enhance the taste of processed foods. Regularly consuming foods with added sugars can cause many health risks. For example, type II diabetes, obesity, and metabolic syndrome. In the recent past, consumers are becoming more aware of what they are consuming and have diligently started to read the nutrition label. This change has led the food and beverage industry to find healthier alternatives. The recent trend has been to replace sugar with high-intensity sweeteners such as aspartame, stevia, sucralose, sugar alcohol, etc. Unfortunately, there is much debate about the safety of artificial sweeteners, which forces food manufacturers to find ways to reduce their use in recipes. Several studies claim that odors can be used to trick the brain into perceiving foods as sweeter. This would allow us to use fewer sweeteners and make processed foods more nutritious and safe to eat. In this study, we are going to explore three different fruity odors - blueberry, banana, and mango, and see their effect on sweetness perception on a 15-point rating scale.