At one time, sweetener discovery was largely a matter of chance. Now it is possible to design and synthesize new sweet compounds based on the studies of structure-taste relationships, computer modeling, and biochemical chemoreception mechanisms. This new volume presents the latest results of such studies and defines the status of methodology to design sweeteners, the evaluation of sweeteners' sensory properties, the mechanism of action of sweeteners, and legislation for the regulation of sweeteners. In addition, this volume presents, for the first time outside of the patent literature, discussions of three major new structural classes of sweeteners: arylurea dipeptides, guanidineacetic acids, and substituted β-amino acid.