In recent years， the issue of excessive sugar intake has intensified globally. To address the growing demand for sugar reduction among consumers， it is crucial to gain a deeper understanding of the interactions between sweetness and other basic taste components (sour， bitter， salty) within food matrices and their potential mechanisms. This article summarized the fundamental interaction patterns of sweetness with other basic tastes in aqueous solutions， comprehensively reviewed and discussed the application studies of binary taste mixtures in real systems， and explored the potential mechanisms of binary taste interactions from chemical， physiological， and neurological perspectives. This provided scientific evidence and innovative ideas for developing low-sugar， healthy， and uniquely flavored food and beverage formulations.