Taste impressions are not only based on the activation of taste receptors, but also trigeminal stimuli and tactile impressions, also known as mouthfeel. Among others, the mouthfeel is thought to depend on several characteristics of saliva, which are known to be influenced by tastants. However, the impact of sweeteners on saliva characteristics is not well understood. Here, we investigated the impact of selected sweet tasting compounds on the salivary flow and its viscoelastic properties including the oral microbiome in a randomized, cross-over human intervention study with 21 healthy subjects. The flow rate and viscoelasticity of saliva as well as potentially influencing factors thereof were analysed before orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, neohesperidin dihydrochalcone (NHDC), and water as volume-control, as well as in the first and the second minute afterwards. The results show that all test solutions enhanced the salivary flow after the first minute, with Reb M showing the strongest stimulating effects compared to water (+0.41 g/min, p< 0.05). The individually perceived sweetness correlated moderately with the increase in flow rate (r= 0.3, p< 0.01). The viscoelasticity of saliva was not altered by the test compounds but was associated with the mucin 5B concentration (p< 0.05), and an interaction of the test compounds with sweet threshold, and basal elasticity (ANCOVA, p< 0.05). Moreover, the elasticity and phase angle of the saliva samples differed between subjects with high or low sweet sensitivity (p< 0.05) after stimulation with sucrose. The composition of the oral microbiome was neither associated with the changes in the salivary characteristics, nor with the individual taste perception. In conclusion, this study indicates an impact of predominately cognitive sweetness perception on salivation, and that the complex viscosity after stimulation with sucrose differs between high and low sweet taste sensitive test persons.