The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides, the methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavour, wherein the method comprises: (a) providing fruit of the Cucurbitaceae family, wherein the fruit comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V； (b) obtaining juice from the fruit, wherein the juice comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V, and (i) contacting the fruit with water to form an aqueous slurry, (ii) processing the aqueous slurry at a temperature of at least 60°C, and (iii) obtaining juice from the aqueous slurry in step (ii)； (c) providing a cation exchange resin and an anion exchange resin, wherein the cation exchange resin is regenerated in acid form, and wherein the anion exchange resin is regenerated in alkali form； and (d) contacting the juice with the cation exchange resin to produce a partially processed juice； and (e) contacting the partially processed juice with the anion exchange resin to produce a sweet juice composition, wherein the sweet juice composition retains at least 60% of the mogroside V from the juice as determined by high-pressure liquid chromatography (HPLC). The sweet juice composition produced by this method can be used in a food, beverage, pharmaceutical or dietary supplement product.
