Structure-taste relationships

The only information available on taste-structure relationships is that the D-glucopyranosyl group seems to be essential for sweetness, as steviol sophoroside is not sweet. ... 

DuBois GE, Crosby GA, Saffron P. Non-nutritive sweeteners taste-structure relationships for some new simple dihydrochalcones. 

The low energy sweetening properties of aspartame have been discussed on the basis of structural relationships [1, 83] within the context of the three point contact model of the sweet taste receptor. This model involves a hydrogen bond donor, a hydrogen bond acceptor, and a hydrophobic region with specific geometric relationships. The model accounts for the fact that only one of the four diastereomers of aspartylphenylalanyl methyl ester is sweet. 

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