Uh kal555man, the whole premise of SNMX's technology is to leave the taste the same with no after taste but use less of the sugar, MSG, salt, etc., or to block the taste of bitter, etc., with no after taste. If the SNMX technology doesn't do that in a particular instance, the enhancer or blocker would not be acceptable. So from an electrical analogy SNMX technology either amplifies or filters flavors of interest to food vendors and consumers. Of course amplifying or filtering the taste is artificial, but in each case the SNMX technology is found to be GRAS (generally regarded as safe). Thus the taste is the same, the flavor is the same using less of the product of interest, and the brain is happy about the flavor/taste.
Natural is not the issue. Safety and how the food product tastes during and after the consumer tastes the product is the issue.