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Hernandulcin exists naturally as a sesquiterpene-derived secondary terpene, which falls under the bisabolane-type compound classification. Researchers first isolated this compound from Lippia dulcis, which grows naturally in Mexico and Central America. This compound demonstrates extreme sweetness levels reaching 1,000 times that of sucrose but also features a persistent bitter aftertaste. Researchers identified its molecular structure as 6-(1,5-dimethyl-1-hydroxy-4-ene)-3-methylcyclohex-2-enone using both mass spectrometry and nuclear magnetic resonance spectroscopy.