Purpose: This study was to investigate the sweet sensitivity (recognition threshold of sweetness, sensory of juice sweetness) in type 2 diabetes. We also elucidated the effect of hormone: Glucagonlike peptide-1 (GLP-1) and insulin on sweet taste. Method: The study was conducted on 26 subjects (16 healthy subjects and 10 type 2 diabetes) aged 30~65 years. The inclusion criteria were glycosylated hemoglobin (HbA1c) 7~9% for type 2 diabetes and ≦ 6% for healthy subjects. Recognition thresholds of sweetness (glucose, sucrose and fructose) and sensory of juice sweetness (golden kiwifruit, mango) were examined. After an overnight fasting, subjects consumed the juices (golden kiwifruit) containing 25 g carbohydrate and then the blood samples of subjects were taken at baseline, 15, 30, 60, 90, 120 mins to measure the concentration of GLP-1 and insulin. Results: Compared with healthy subjects, the recognition thresholds of sweetness (glucose, sucrose and fructose) were higher in type 2 diabetes. A significant difference was found in sensitivity of glucose (p < 0.05). Furthermore, HbA1c, fasting blood glucose and diabetic duration influenced the recognition thresholds of sweetness. The postprandial secretion of GLP-1 and insulin were decreased in type 2 diabetes. Conclusion: Type 2 diabetes have a blunted taste of sweetness, especially for glucose. The secretion or regulation mechanisms of GLP-1 and insulin were different between healthy subjects and type 2 diabetes. If plasma blood glucose can be controlled well, there is less impairment on the sweet taste.