Sweets

Foods rich in simple carbohydrates such as sugar are most commonly associated with sweetness, although some natural and artificial compounds are much sweeter and are commonly used as sugar substitutes.

 One well-known natural compound is glycyrrhizin, the sweet component of the licorice root.  It is about 30 times sweeter than sucrose (better known as table sugar). Another example is stevioside, from the South American shrub Stevia rebaudiana. It is roughly 250 times sweeter than sucrose.

 Artificial sweeteners include saccharin, aspartame, sucralose, neotame, and acesulfame potassium.