Compositions and consumables comprising at least one D-sugar or L-sugar and a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener) are provided herein. Methods for modulating one or more taste attributes, included enhancing sweetness, improving temporal profile, reducing sweet linger, reducing bitterness, improving mouthfeel, improving taste and/or sweet intensity, of a consumable are disclosed. The compositions and methods can be used to make a consumable taste more like a sucrose-sweetened consumable.